Ingredients
6 medium sweet potatoes1/2 cup reduced-fat butter, melted3 eggs, lightly beaten1/4 cup unsweetened apple juice1-1/2 teaspoons vanilla extractTOPPING:3/4 cup packed brown sugar1/2 cup sweetened shredded coconut1/2 cup chopped pecans1/4 cup reduced-fat butter, melted
Preparation
Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.
Divide between two 13-in. x 9-in. baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°.
