RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6798
| View Recipe |
|
|
| Recipe Name: |
Stuffed Southwestern Sweet Potatoes - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.09
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 Teaspoon pepper, cayenne
|
Directions:
Preheat the oven to 400 degrees.
Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a ΒΌ-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately. |
|
|
|
| Nutrition per Serving: |
| Calories: |
436 |
Total Carbs: |
80.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.0 |
Fat: |
12.2 |
Protein: |
2.63 |
| Fiber: |
13.40 |
Sodium: |
229.65 |
|
|
|
