Ingredients for Baked Sweet Potatoes With Yogurt Rice Topping
- 2 medium sweet potatoes
- 1 cup plain nonfat yogurt
- 1/2 cup cooked rice
- 1/4 cup chopped dried apricots
- 1/4 cup toasted pecans
- 1/4 teaspoon salt
- pinch white pepper
- pinch black pepper
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How to Make Baked Sweet Potatoes With Yogurt Rice Topping
- Preheat oven to 450°F (232°C).
- Wash and pierce sweet potatoes several times with a fork. Place in an oven-safe pan and bake for 35-40 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are baking, prepare the yogurt rice topping. In a medium bowl, combine 1 cup plain yogurt, 1/2 cup cooked rice, 1/4 cup chopped dried apricots, 1/4 teaspoon salt, and a pinch of black pepper. Mix well.
- Once the sweet potatoes are cooked and cool enough to handle, carefully slice each potato lengthwise. Gently scoop out a few tablespoons of the flesh from each potato (optional, for a larger filling capacity) or simply open the potatoes enough to hold the topping.
- Arrange the opened sweet potatoes on a serving platter.
- Spoon the yogurt rice mixture generously into the opening of each sweet potato.
- Garnish with 1/4 cup toasted pecans and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
37g
Fat
1g
Carbs
11g
