sweet potatoe rice topping yogurt

6 sweet potatoes
1/4 cup of plain yogurt non fat
1/2 cup of cooked rice
pinch of pepper n salt


combine yogurt and rice in a small bowl add salt and pepper refrigerate until ready to serve oven 450
prick sweet potatoes with a fork several times and bake 35 to 40 mins slit each one down the middle and remove a couple of tablespoons of flesh to make room for filling reserve flesh for another use. wrap potatoes in foil and set aside.
place potatoes on a serving dish fold back foil to make a boat and spoon on topping....enjoy....info per serving 130 cal....potassium 439 mg.....sodium 77 mg...cab 30g just for you guys hope helpful.........