Maple Sweet Potatoes

4 large sweet potatoes

1/4 cup nonfat yogurt

3 tablespoons maple syrup

3 tablespoons orange juice

Bake potatoes at 375 for 1 1/4 hours, or until easily pierced with a fork.  Slice in half lengthwise.  Scoop out the pulp, leaving a 1/4 inch-think-shell.  Reserve the shells and transfer the pulp to a large bowl.

Mash the pulp and stir in the yogurt, maple syrup, and orange juice.  Spoon the filling into the reserved shells.  Return to the oven and bake for 5 minutes to heat through - or - you can freeze them on a baking sheet until firm, wrap in freezer wrap or foil and then into freezer bags.  To serve, unwrap the frozen potatoes and place them on a baking sheet.  Heat in the oven for 15 minutes at 400 degrees, or until heated through.  or, microwave 1 potato on high for 5 to 7 minutes, or until hot

Recipe form: Preserving Summer's Bounty - A Rodale Garden Book