People really do "eat with their eyes," and no one ever misses the fat and calories in this dish when they see how yummy and attractive the makeover version is. —Tamra Duncan, Lincoln, Arkansas
Ingredients
- 6 medium sweet potatoes
- 1/2 cup reduced-fat margarine, melted
- 3 eggs, lightly beaten
- 1/4 cup unsweetened apple juice
- 1-1/2 teaspoons vanilla extract
- topping:
- 3/4 cup packed brown sugar
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup reduced-fat margarine, melted
Directions
- 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 the pulp with margarine and eggs. Stir in juice and vanilla. Spoon into potato shells.
- Divide between two 13-in. x 9-in. 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°.
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