Baked Sweet Potato with Yogurt and Cinnamon
Prep time
Cook time
Total time
This recipe was created in partnership with Dannon Light & Fit. I have been compensated for my time commitment. However, my opinions, recipes, and nutritional information are entirely my own and I have not been paid to publish positive comments.
Recipe type: Main Dishes (Vegetarian), Appetizers & Snacks, Sides
Serves: 1 potato
  • 2 tablespoons raw pecans, chopped
  • 1 large sweet potato
  • 1 (5.3 oz) container Dannon Light & Fit Original Greek Vanilla Nonfat Yogurt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  1. Preheat the oven to 400°F
  2. Heat a medium skillet over medium-low heat. Once the skillet is hot, add the pecans and heat until browned and fragrant, about 3 minutes. Remove the pan from the heat and set aside.
  3. Piece the potato several times with a fork. Place on a baking sheet and baked until fork tender, about 50 minutes. Remove from the oven and carefully make a slit lengthwise. Pry the slit open with a fork. Allow to cool for 10-15 minutes.
  4. In a small bowl, stir together the yogurt, cinnamon, and nutmeg. Sprinkle the potato with salt and black pepper, and then top with the yogurt and pecans.
Nutrition Information
Serving size: 1 potato Calories: 282 Fat: 9g Saturated fat: 1g Trans fat: 0g Carbohydrates: 38g Sugar: 13g Sodium: 416mg Fiber: 6g Protein: 15g Cholesterol: 10mg
Recipe by Toby Amidor Nutrition at