Ingredients
- 2 medium sweet potatoes
- 1 tablespoon butter
- 1/4 medium-sized onion, diced
- 1 cup raw broccoli, chopped
- 1/4 cup sour cream, light
- 2 tablespoons milk, fat-free
- 1/2 cup cheese, Mozzarella cheese - shredded
Nutrition Information
Serving size: 1/2 sweet potato
Calories: 160
Carbohydrate: 17g (6%)
Protein: 6g (12%)
Total Fat: 7g (11%)
Saturated Fat: 4.5g (23%)
Trans Fat: 0g
Cholesterol: 20mg (7%)
Sodium: 160mg (7%)
Dietary Fiber: 3g (12%)
Calcium: 15%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 350º F. Place sweet potatoes on baking sheet and bake for 50 to 60 minutes, or until fork tender. Cut sweet potatoes in half and let cool for 10 minutes.
Meanwhile, sauté butter, onion, garlic, and broccoli over medium heat for 5 to 7 minutes, until broccoli becomes tender. Set aside.
Scrape the sweet potato meat out of the peel, leaving a thin layer inside the skin. Stir the sweet potato, milk, sour cream, and broccoli mixture until combined. Fill each sweet potato skin with the sweet potato mixture and top with shredded cheese. Bake for 10 minutes, until cheese is melted and filling is heated through. Serve immediately.
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