Healthy Stuffed Sweet Potatoes 3 Ways

For the Feta Bacon

• 1 large sweet potato
• 1 Tbsp Country Crock 8% Butter Spread
• ¼ C fat free feta cheese crumbles
• 2 slices turkey bacon
• ¼ tsp dried oregano
• Sea salt, to taste

For the Maple Pecan

• 1 large sweet potato
• 1 Tbsp Country Crock 8% Butter Spread
• ¼ C chopped pecans
• 2 Tbsp sugar-free maple syrup
• Sea salt, to taste

For the Jalapeno Cheddar

• 1 large sweet potato
• 1 Tbsp Country Crock 8% Butter Spread
• ¼ C reduced fat shredded Mexican-style cheese
• 1 jalapeno, sliced into coins

For the Feta Bacon

1. Preheat the oven to 425°F and set out a baking sheet.
2. Poke your sweet potato with a fork all over and spray with cooking spray. Generously season with sea salt. Place on a baking sheet and roast for 50-60 minutes until fork tender.
3. Prepare the bacon according to package instructions, then chop into bite-size pieces.
4. Slice the sweet potato in half lengthwise. Mash the inside with a fork and the butter, then top with the feta cheese, crispy bacon, oregano, and extra sea salt.

For the Maple Pecan

1. Preheat the oven to 425°F and set out a baking sheet.
2. Poke your sweet potato with a fork all over and spray with cooking spray. Generously season with sea salt. Place on a baking sheet and roast for 50-60 minutes until fork tender.
3. Slice the sweet potato in half and mash the inside with the butter. Top with chopped pecans and drizzle with the maple syrup.

For the Jalapeno Cheddar

1. Preheat the oven to 425°F and set out a baking sheet.
2. Poke your sweet potato with a fork all over and spray with cooking spray. Generously season with sea salt. Place on a baking sheet and roast for 50-60 minutes until fork tender.
3. Slice the sweet potato in half and mash the inside with the butter. Top with jalapeno coins (as many as you like) and Mexican cheese.
   

Nutrition facts are a calculated estimate of one half of a stuffed sweet potato.