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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.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	130.1

Total Carbs	30.0 g

Dietary Fiber	4.0 g

Sugars	6.0 g

Total Fat	0.1 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	439.6 mg

Protein	2.8 g

Sodium	77.9 mg

Dietary Exchanges 0.1 Fat, 0.0 Milk, 1.6 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

6.0
6 each sweet potatoes 0.25
0 1/4 cup plain nonfat yogurt 0.5
0 1/2 cup Rice, white, glutinous, cooked 1.0
1 pinch white pepper, whole 1.0
1 pinch salt

Directions

Combine yogurt and rice in a small bowl. Add salt and pepper. Refrigerate until ready to serve. Preheat oven to 450 degrees F.
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.
Place potatoes on a serving dish. Fold back foil to make a "boat" and spoon on topping.