Twice-Baked Sweet Potatoes - cooking recipe

Ingredients

3 small sweet potatoes (1 1/4 lb.)
1/4 c. plus 2 Tbsp. plain low-fat yogurt
1 Tbsp. plus 1 1/2 tsp. skim milk
1/8 tsp. curry powder
2 small sweet potatoes or yams (about 10 oz. total)
2 Tbsp. skim milk
1/2 medium Granny Smith or Rome apple
1/4 tsp. nutmeg
1/3 tsp. cinnamon

Preparation

Preheat oven to 425\u00b0.
Pierce the sweet potatoes with a fork and bake until soft to the touch, about 50 minutes or microwave on High, uncovered, for 11 to 13 minutes.
Let the potatoes cool.
Cut the potatoes in half and carefully scoop out the filling. Transfer the filling to a bowl and beat with an electric beater until smooth, adding a tablespoon of milk at a time.
Set aside. Peel and chop the apple and sprinkle with nutmeg and cinnamon. Microwave in a bowl for 15 seconds or heat in a saucepan for 5 minutes with 1 tablespoon of water to soften slightly.
Fold the apples into the sweet potato and bake for 10 minutes at 425\u00b0 or microwave for 2 minutes on High.
Yields 4 (1/3 cup) servings.