Double-Baked Sweet Potatoes

12 servings, 1 potato half each

6 medium sweet potatoes, baked, slightly cooled
1/2 cup (1 stick) butter or margarine, melted
6 tablespoons apple juice
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground ginger
1 cup JET-PUFFED Miniature Marshmallows
1/3 cup BAKER'S ANGEL FLAKE Coconut
1 tablespoon butter or margarine, melted

PREHEAT oven to 350 degrees F. Cut potatoes in half lengthwise. Scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes in medium bowl. Add 1/2 cup butter, juice, sugar and ginger; beat until fluffy.

SPOON into shells. Mix remaining ingredients; spoon over potatoes.

BAKE 20 to 25 minutes or until heated through.

Cran-Orange Topped Double-Baked Sweet Potatoes:
Prepare as directed, substituting 1 can (11 ounces) mandarin orange segments, drained, and 1/3 cup whole berry cranberry sauce for the marshmallows, coconut and 1 tablespoon butter.

Nutritional Information: Calories 170 Total fat 10 g Saturated fat 5 g Cholesterol 25 mg Sodium 100 mg Carbohydrate 20 g Dietary fiber 2 g Sugars 13 g Protein 1 g Vitamin A

220 %DV Vitamin C 20 %DV Calcium 2 %DV Iron 4 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.