| | | | 8 |  | sweet potatoes(about 5 pounds) | | | | | 1 1/3 | | cup finely chopped shallots(about 8 ounces) | | | | | 1 | | tablespoon chopped fresh plus 1 teaspoon sage | | | | | 1 1/3 | | cups low-fat cottage cheese | | | | | 1 1/4 | | teaspoons salt | | | | | 1/4 | | teaspoons freshly ground black pepper | | | | | 1/4 | | cup coarsely chopped pecans(about 16 pecan halves) | | | | | | Olive-oil cooking spray | | | | | 1. Heat oven to 450°. Use a fork to prick holes in sweet potatoes; place them on a baking sheet. Place in oven; bake until fork-tender, about 45 minutes. Remove from oven, and allow to cool slightly. Reduce oven temperature to 375°. Cut sweet potatoes in half. Remove skin from one half, and discard. Place potato flesh in a medium bowl. Use a spoon or melon baller to scoop out inside of the other half, leaving skin intact, and add flesh to bowl. | | | | | 2. Meanwhile, heat a medium sauté pan coated with olive-oil cooking spray over medium heat. Add shallots, and sauté until translucent, 5 to 6 minutes. Add 1 tablespoon sage, and sauté until fragrant, 1 to 2 minutes. Remove from heat, and place in the bowl of a food processor. Add cottage cheese, salt, and pepper, and puree until smooth. Add to sweet potato, and mash with a hand masher until smooth. Spoon mixture back into skins; sprinkle with chopped pecans and remaining teaspoon sage. Place in an 11-by-16-inch baking pan. Return to oven; bake until hot and pecans are toasted, about 20 minutes. Remove from oven; serve. | | | | | | Per serving: 168 calories, 1 g fat, 2 mg cholesterol, 34 g carbohydrate, 471 mg sodium, 7 g protein, 3 g dietary fiber. |
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