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Loaded Sweet Potatoes
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7 SmartPoints Per Serving

4 small sweet potatoes
1 teaspoon olive oil
1 red bell pepper, diced (1 cup)
3/4 cup chopped red onion
1 link gluten-free fully cooked chicken sausage with apples (from 12-oz package), diced
1 bunch (8 oz) fresh kale, ribs removed, leaves sliced (6 cups)
3/4 teaspoon hot paprika or paprika
1/8 teaspoon salt
3 tablespoons water
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
1/2 cup fat free plain yogurt
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1. Heat oven to 400° F. Pierce sweet potatoes with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 50 to 60 minutes or until tender.

2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook bell pepper and onion in oil about 5 minutes, stirring occasionally, until softened. Add sausage; cook and stir until sausage begins to brown. Add kale, paprika and salt; cook and stir about 3 minutes or until kale is wilted. Add water; stir about 1 minute or until water is absorbed. Remove from heat; set aside.

3. Remove sweet potatoes from oven. Let stand about 5 minutes for easier handling. Heat oven to broil. Cut sweet potatoes in half lengthwise. Carefully scoop out insides of sweet potatoes into skillet with sausage mixture, leaving 1/4-inch shell. Stir sausage mixture. Place shells on ungreased cookie sheet. Spoon sweet potato mixture into shells; dividing evenly. Sprinkle each with 1 tablespoon cheese.

4. Broil 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Serve with yogurt.

Makes 4 servings

Nutritional Info: Calories 210; Carbs 27g; Protein 11g; Sat. Fat 2.5g; Sugars 9g; Fiber 9g
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