6 medium sweet potatoes
½ c. reduced-fat butter, melted
3 eggs, lightly beaten
¼ c. unsweetened apple juice
1½ tsp. vanilla extract
Topping:
¾ c. packed brown sugar
½ c. flaked coconut
½ c. chopped pecans
¼ c. reduced-fat butter, melted
Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on High for 15-18 minutes or until tender, turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.
Divide into 2 (13x9") baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°. —12 servings.
• Exchange (per potato half): 260 calories, 12 g fat, 5 g saturated fat, 4 g protein, 37 g carbohydrate, 68 mg cholesterol, 3 g fiber, 136 mg sodium