Hawaiian Sweet Potato Skins

photoThis recipe is fantastic. It is a slightly altered version of the recipe  from page 74 of the April/May 2012 issue of Clean Eating magazine. It makes 4 servings.



Hawaiian Sweet Potato Skins

4 small sweet potatoes, scrubbed well and patted dry
7 ounces low-sodium ham, cut into 1/2-inch cubes
6 ounces mozzarella cheese
1 cup pineapple, cut into 1/2-inch cubes
4 green onions, trimmed and minced

Preheat the oven to 440 F. Pierce each potato several times with a fork and transfer directly to rack in the center of oven. Bake until soft, about 45 minutes.

Remove potatoes from oven and let cool on a wire rack for 15 minutes. Reduce oven heat to 375F. Transfer potatoes to a cutting board, carefully halves lengthwise and scoop flesh into large bowl, being careful not to scrape skins. Use a potato master to mash flesh well. Stir in ham, 4 ounces mozzarella and pineapple. Spoon mixture into skins and top with remaining 2 ounces mozzarella, dividing evenly. Transfer to a baking sheet for 20 minutes, until mozzarella is golden  brown. Remove from oven and top with onions, dividing evenly.

Per serving – Calories: 365, Total Fat: 9g, Sat. Fat: 5g, Carbs: 47g, Fiber: 7g, Protein: 27g


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