4 lg. sweet potatoes
1/4 c. nonfat yogurt
3 tbsp. maple syrup
3 tbsp. orange juice

Bake the potatoes at 375 degrees for 1 1/4 hours or until easily pierced with a fork. Slice in half lengthwise. Scoop out the pulp, leaving 1/4 inch shell. Reserve the shells and transfer pulp to large bowl.

Mash the pulp and stir in the yogurt, maple syrup and orange juice. Spoon filling into shells. Return to oven for 5 minutes to heat through.