Mix the tender flesh of baked sweet potatoes with yogurt, brown sugar and pumpkin pie spice. Return to the sweet potato shells before baking again for a side dish that’s perfect for holiday dinners.
15m
PREP TIME
1hr 10m
COOK TIME
262
CALORIES
8
INGREDIENTS
Servings: 6
Ingredients
- 6 medium sweet potatoes
- 1 tablespoon olive oil
- 2 teaspoons McCormick® Pumpkin Pie Spice, divided
- 1 1/2 cups plain Greek-style yogurt, divided
- 2 tablespoons butter, softened
- 1 tablespoon packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon McCormick® Pure Orange Extract
INSTRUCTIONS
- 1 Preheat oven to 350°F. Rub sweet potatoes all over with oil. Place on parchment paper-lined baking sheet. Sprinkle sweet potatoes evenly with 1 teaspoon of the pumpkin pie spice. Bake 55 minutes or until tender. Cool sweet potatoes slightly.
- 2 Make a lengthwise slit along top of each sweet potato with small knife. Squeeze ends of each sweet potato towards the middle to push the flesh out of the top. Use a spoon to scoop the flesh, leaving enough in the skin to keep the shells intact. Mix sweet potato flesh, 3/4 cup of the yogurt, butter, brown sugar, remaining 1 teaspoon pumpkin pie spice and salt in medium bowl until well blended. Spoon mixture into sweet potato shells, mounding slightly. Gently press sides of sweet potatoes together.
- 3 Bake 10 to 15 minutes or until browned and heated through. Meanwhile, mix remaining 3/4 cup yogurt and orange extract. Serve sweet potatoes with dollop of yogurt mixture and a sprinkle of additional pumpkin pie spice.
NUTRITION INFORMATION
(per Serving)
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