Stuffed Sweet Potatoes

From Melissa who says, "I got this recipe out of an old WW magazine
and can attest that it is wonderful! I made them up a day ahead of
time and brought one to work for lunch. I used large potatoes because
I couldn't find small ones and after I baked them cut them in half.
It would probably be good with turkey, pork, ham."
Thank you very much Melissa!

Makes 6 servings

6 sm. sweet potatoes (2 1/2 pounds) - I used 3 large
1 (15-oz) can pear halves, in juice
1/4 cup firmly packed brown sugar
1/4 tsp. salt
1/4 cup sweetened dried cranberries or raisins
1/3 cup chopped pecans, toasted & divided

Wrap potatoes in foil and bake until done; about 50 minutes. Let cool slightly.
Cut potatoes in half if using large, and carefully scoop out pulp, leaving 1/4 inch
thick shell. Set aside. Drain pear halves, reserving 1/4 cup juice. Place pear
halves and reserved pear juice in food processor; process until smooth. Add
potato pulp, brown sugar, & salt, process until blended. Stir in sweetened
dried cranberries and 4 tbs. Pecans. Stuff potato shells evenly with potato
pulp mixture. Sprinkle with remaining pecans. Bake at 375 degrees for
10 minutes or until heated thoroughly.

POINTS:  (6)

PER SERVING:  324 Calories, 5 g Fat, 6.9 g Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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