SD Praline Stuffed Yams

 Praline Stuffed Yams


3  Pounds small to medium sweet potatoes, (yams) unpeeled

¼  Cup sugar

1/2  Teaspoon ground cinnamon, divided

1/4  Cup skim milk

2  Teaspoon vanilla extract, divided

3  Tablespoon margarine, melted

1/3  Cup all-purpose flour

1/4  Cup light brown sugar

1/4  Cup chopped pecans



Preheat oven to 400 degrees. Place potatoes on a baking sheet and cook for 1 hour or until tender. Cut a thin slice off the top of each potato and carefully scoop pulp into a bowl, leaving 1/4-inch thick shells. In a mixing bowl, mash pulp; add sugar, 1/4 tsp cinnamon, milk, and 1 tsp vanilla, mixing until smooth. Spoon mixture evenly into potato shells. Place on baking sheet. In a small bowl, mix the margarine, flour, brown sugar, pecans, remaining 1 tsp vanilla, and remaining 1/4 tsp cinnamon together until crumbly. Sprinkle evenly over potatoes. Reduce oven to 350 degrees and continue baking 15 minutes or until topping is brown. 

Recipes from:  Holly Clegg
The Healthy Cooking Blog


Serving Size: 4-6

Cook Time: 2 hour