Accompanied Kathleen Brotherton column, published 3-7-2013
2 medium-size sweet potatoes
3-4 tablespoons fat-free sour cream
6 packets of Equal or 1/4 cup Equal Spoonful (or other artificial sweetener)
1/2 teaspoon orange extract
Salt and white pepper to taste
2 tablespoons chopped pecans or 4 teaspoons flaked coconut
Lightly grease potatoes and pierce with tines of fork. Place potatoes in baking pan and bake in 375-degree oven until tender, 35-40 minutes. Let stand until cool enough to handle.
Cut potatoes in half and scoop out flesh. Mash potatoes until smooth. Mix in sour cream, Equal and orange extract. Season to taste with salt and white pepper. Spoon potato mixture into 4 potato skins. Place potatoes in baking pan and bake in preheated 400 degree oven until browned, about 20 minutes. Sprinkle with pecans or coconut after baking. Serves 4.
Per serving: 249 calories; 3g fat
