Super-Speedy Sweet Potatoes

• 2 medium sweet potatoes (about 6 ounces each), scrubbed
• 1 teaspoon light butter, divided (stick, not tub; I used Challenge Light)
• 4 teaspoons light or dark brown sugar, not packed, divided

1. Using a fork, poke each potato 5 times on all sides.
2. Place the potatoes in a microwave-safe dish large enough for them to lie side by side.
3. Cover the dish loosely with a paper towel.
4. Microwave on high for 3 minutes.
5. Flip the potatoes, being careful not to burn yourself, and continue microwaving an additional 2 to 3 minutes, or until they are tender through.
6. Cut an opening about 4 inches long in the top of each potato and open it wide enough to spoon 1/2 teaspoon butter and 2 teaspoons brown sugar evenly into the center.
7. Return the dish to the microwave and cook another 15 to 30 seconds, or until the butter and sugar are melted.
8. Mash the butter and sugar mixture into the cooked potato to distribute.
9. Serve immediately.
10. Preheat the oven to 400F.
11. Using a fork, poke each potato 5 times on all sides.
12. Wrap each potato completely in aluminum foil.
13. Bake them for 40 to 45 minutes, or until the potatoes are tender through.
14. Unwrap the potatoes.
15. Cut an opening about 4 inches long in the top of each potato, and open it wide enough to spoon 1/2 teaspoon butter and 2 teaspoons brown sugar evenly into the center.
16. Rewrap the potatoes and bake them for an additional 2 minutes, or until the butter and sugar are melted.
17. Mash the butter and sugar mixture into the cooked potato to distribute.
18. Serve immediately.
19. Each serving has:
20. Calories: 162
21. Protein: 3g
22. Carbohydrates: 36g
23. Fat: 1g
24. Saturated Fat: <1g
25. Cholesterol: 3mg
26. Fiber: 5g
27. Sodium: 109mg

sweet potatoes, light butter, light

Taken from www.epicurious.com/recipes/food/views/super-speedy-sweet-potatoes-375520 (may not work)