Print Recipe

Fruity Sweet Potatoes



  • 4 medium sweet potatoes, unpeeled
  • 1 teaspoon low-fat margarine
  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons low-sodium chicken broth
  • 1 tablespoon chopped pineapple
  • Pinch of cinnamon
  • Pinch of grated nutmeg
  • Pinch of allspice
  • Nonstick cooking spray


  1. Heat oven to 375 degrees F.
  2. Boil the potatoes in a pan until tender, about 30 minutes.
  3. Remove skins.
  4. In a large bowl, mash the pulp. Add the margarine, fruit juice and broth and whip until fluffy.
  5. Add the chopped pineapple and spices.
  6. Coat a 1-quart baking dish with nonstick cooking spray.
  7. Transfer the potato mixture to the dish.
  8. Bake for 30 minutes or until lightly browned.

Yield: 8 servings

Nutrition information per 2/3 cup serving: 116 calories; 0.7g fat (0.2g saturated fat; 5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1g carbohydrate; 2.7g fiber; 1.8g protein

Exchange value: 1 1/2 starch

Source: The All New Diabetic Cookbook - Kitty Maynard, Lucian Maynard and Dr. Theodore Duncan

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