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It’s that time of the month again–Recipe Redux–Yeah!!! When I read this month’s theme, “Orange You Glad It’s Fall,” I knew my recipe would involve sweet potatoes and cinnamon. Those flavors to me meld into the perfect, comforting flavors of the season.

While two ingredients came to me immediately, what I was going to do with them took me a little while to figure out. However the other night we were having twiced baked potatoes with dinner and BAM! it came to me. I can make a more colorful version of that delicious potato side dish with sweets instead of russets–yum!

Before I get to the star of the blog, the recipe, just a bit about sweet potatoes. Many people are under the wrong impression that sweet potatoes are much higher in calories and carbs than regular potatoes due to their sweetness. In reality, a medium sweet potato contains only about 20 calories and a couple grams of carbohydrate more than a medium regular potato. PLUS, the sweet potatoes have twice the fiber (4 grams) as well as well over a day’s worth of vitamin A and a good dose of vitamin C.

If you like sweet potatoes, you’ll love these. If you’re not a huge fan of sweet potatoes, give these a try anyway, you may be sweetly surprised.

Baked Stuffed Sweet Potatoes

1 large sweet potato

1 tablespoon skim milk

1 teaspoon butter

2 tablespoons packed brown sugar

1/8 teaspoon cinnamon

Dash of nutmeg

Dash of ground ginger (optional)

Dash of kosher salt (optional)

Preheat oven to 400.  Scrub potatoes and poke a few times with fork.  Bake in preheated oven until soft, about 60-75 minutes.  Reduce oven to 350 degrees.  Let potato cool slightly.  Cut in half lengthwise.  Scoop out potato halves, leaving about 1/8 inch thick shell and set aside.  Combine potato centers with milk, margarine, brown sugar and spices.  Beat with electric mixer until well combined.  Divide mixture evenly among emptied potato shells. * Return to oven and heat through, about 15 to 20 minutes.

* Can be prepared in advance up to this point.  Refrigerate until ready to eat and heat in preheated oven for 30 minutes.

Hope you enjoy the way I’ve turned the beautiful colors of fall into a delicious, comforting side dish or simple lunch.  Let me know and check out what my fellow redux’ers did with this month’s theme.