baked stuff sweet potato with avocado

[Guest guest]

very nice treat!

 

photo here <http://home.earthlink.net/~kitpath/>

 

 

* Exported from MasterCook *

 

Baked Stuffed Sweet Potato with Avocado and Tomato - 5

 

Recipe By :KP Slimmer Meals cookbook, Hanneman 2001-11

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 8-oz each sweet potatoes

vegetable oil spray

salt and pepper

FILLING:

1 teaspoon sun-dried tomato pesto

salt and pepper to taste

1/8 teaspoon roasted garlic powder

pinch red pepper flakes

1 green onion

1 firm ripe plum tomato

3 ounces ripe avocado (or half a small)

1 tablespoon chopped fresh cilantro

salt and black pepper

 

1. Scrub the potato. Pierce several times with a fork and place on a baking

sheet. Lightly spray with vegetable oil. Sprinkle with salt and pepper. Bake at

400F for 50 minutes or until tender. Set aside until the potato is cool to the

touch.

 

2. Cut a slice from the length of the potato to make a lid. Scoop out into a

bowl most of the flesh from the shell. Place the potato shell and lid next to

each other on a baking tray or individual casserole. (Optional: mist with boil

and broil 3 to 4 minutes, turning as needed, until the shells are crisp and dry

enough to hold the filling.)

 

3. BOWL OF POTATO: Lightly mash or break up the potato flesh with a fork. Add

the tomato pesto, garlic, salt, pepper and chili flakes (if using). Stir just to

combine.

 

4. Finely chop the green onion; add to the bowl. Slice the tomato 1/2-inch

thick; remove the seeds. Cube the tomato and add to the bowl. Chop the cilantro

and add to the bowl. As the last step, peel and pit the avocado; roughly chop.

Drizzle with fresh lime juice. Add to the bowl. Toss to combine.

 

5. Spoon the mixture into the potato shells. Preheat the broiler and broil about

5 minutes or until a light crust forms. Serve at once with a salad.

 

We used less tomato and avocado than the source. We added garlic and replaced

chopped sundried tomato and oil with a smaller quantity of pesto.

 

WW POINTS PER POTATO: 5 with 249 Calories; 6g Fat (21.7% calories from fat); 4g

Protein; 46g Carbohydrate; 7g Dietary Fiber

 

Source:

" BBC Vegetarian 1999-11 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 249 Calories; 6g Fat (21.7% calories from

fat); 4g Protein; 46g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 64mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat.

 

NOTES : Sweet potato is a welcome background for avocado, tomato and cilantro.

Comfort food. It was worth the fuss. Would be a great side dish casserole for a

southwestern theme holiday menu. (PS It looks exactly like the picture.) Contact

www.home.earthlink.net/~kitpath 2001-11/14

 

Nutr. Assoc. : 0 0 0 0 0 0 619 0 0 5296 0 0 0

 

 

 

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