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Wednesday, October 19, 2011

Coconut Topped Sweet Potatoes

Coconut Topped Sweet Potatoes
WW PointsPlus per serving:  3
Makes 4 servings

2 sweet potatoes (or about 1 pound)
2 T. Brummel and Brown buttery spread made with Yogurt
1 t. cinnamon
2 Splenda packets
1/8 c. coconut (flaked and sweetened)

Slice the sweet potatoes in half
Cook them (the original recipe said to cook them in the microwave but I baked them for about 45-55 minutes in a 455 degree oven)
In a small bowl mix the buttery spread, cinnamon and splenda until blended well.
Top the potatoes with the buttery mix and then with the coconut


I originally saw this in a Weight Watchers magazine and adapted it slightly (the original recipe called for cinnamon sugar and 1/4 c. flaked, sweetened coconut).

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