Stuffed Sweet Potatoes

• 4 small sweet potatoes (about 8 oz. each)
• 1/4 cup firmly packed light brown sugar
• 3 tablespoons light sour cream
• 1 teaspoon grated orange rind
• 1 tablespoon fresh orange juice
• 2 teaspoons butter
• 1 teaspoon pumpkin pie spice
• 2 tablespoons chopped toasted pecans (optional)

1. Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.
2. Bake at 350u0b0 for 1 hour or until tender; cool 5 minutes.
3. Cut a 1 1/2-inch-wide strip from top of each baked potato. Carefully scoop out pulp into a medium bowl, leaving shells intact.
4. Mash together pulp, brown sugar, and next 5 ingredients. Spoon mixture evenly into shells. Place shells on jelly-roll pan.
5. Bake at 350u0b0 for 10 minutes or until thoroughly heated. Top potatoes evenly with 2 Tbsp. chopped toasted pecans, if desired.
6. Note: Nutritional analysis does not include pecans.

sweet potatoes, brown sugar, light sour cream, orange rind, orange juice, butter, pumpkin pie spice, pecans

Taken from www.myrecipes.com/recipe/stuffed-sweet-potatoes (may not work)