• 4 sweet potatoes, scrubbed
• 1/4 cup orange marmalade
• 1/2 cup milk
• 2 Tbs. plus 2 tsp. unsalted butter, melted

Preheat oven to 400°F. Place potatoes on a cookie sheet. Bake 1 hour or until potato is tender. (To cook in microwave: Wrap potatoes in plastic wrap and place in microwave. Cook on high 5 minutes. Rearrange potatoes and cook another 2-3 minutes. Let potatoes stand 8-10 minutes.) Remove potatoes from oven and set aside until cool enough to handle. Horizontally cut off top 1/3 of potato. Scoop out potato, leaving a 1/4 inch shell. Combine potato flesh with remaining ingredients in a food processor or blender. Purée. Fill potato shells with purée. Return to cookie sheet and bake 20 minutes or until hot (or place in microwave and cook on high another 2 minutes. Let potatoes sit 2-3 minutes before serving if using microwave.)

Per serving: calories 326, fat 9.2g, 25% calories from fat, cholesterol 25mg, protein 4.1g, carbohydrates 58.7g, fiber 4.9g, sugar 24.9g, sodium 51mg, diet points 6.8.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 2.4, Lean meat: 0.0, Fat: 1.7, Sugar: 0.8, Very lean meat protein: 0.0

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