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Baked Sweet Potatoes with Yogurt-Rice Topping
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

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

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