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dietary

Carb Safe
≤ 30g		Low Carb
≤ 15g 		Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)		 Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others) 		Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Baked Sweet Potatoes with Yogurt-Rice Topping
  
Source: dLife

Yogurt with rice makes a wonderful topper for these baked sweet potatoes.

Rating:
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: EASY
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Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 130.1
Total Carbs 30 g
Dietary Fiber 4 g
Sugars 6 g
Total Fat 0.1 g
Saturated Fat 0 g
Unsaturated Fat 0.1 g
Potassium 439.6 mg
Protein 2.8 g
Sodium 77.9 mg
Dietary Exchanges
1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients
6 sweet potatoes (small)
0.25 cup plain nonfat yogurt
0.5 cup Rice, white, glutinous, cooked
1 pinch white pepper, whole , freshly ground (to taste)
1 pinch salt (to taste)


Directions
1 Combine yogurt and rice in a small bowl. Add salt and pepper. Refrigerate until ready to serve. Preheat oven to 450 degrees F.
2 Pierce sweet potatoes with a fork several times and bake 35 to 40 minutes (or until tender). Slit each one down the middle and remove a couple of tablespoons of flesh to make room for filling. Reserve flesh for another use. Wrap potatoes in foil and set aside.
3 Place potatoes on a serving dish. Fold back foil to make a "boat" and spoon on topping.
Additional Information
Variations: Wild rice can be used in place of white rice. Chopped herbs and dried apricots can be added to filling. Try garnishing with toasted pecans.


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Topic:  Lunches
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