FRUITY SWEET POTATOES

4 medium sweet potatoes, unpeeled

1 tsp low-fat margarine

1/4 cup unsweetened pineapple juice

2 tbsp low-sodium chicken broth

1 tbsp chopped pineapple

pinch of cinnamon

pinch of grated nutmeg

pinch of allspice

nonstick cooking spray

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