Sweet Potato No-Skins

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   ["Preheat the oven to 450u00b0F. Line a baking sheet with nonstick foil.In a large glass or plastic mixing bowl, toss the potatoes and oil together until the potatoes are well coated.", "Place the potato rounds in a single layer on the prepared pan so they do not touch. Sprinkle the salt, garlic powder, and cayenne evenly over the top of the potatoes. Bake them for 10 minutes. Flip them and bake for 7 to 9 minutes longer, or until they are tender inside and starting to brown lightly on the outside.", "Push the potato rounds together so that they touch and you can easily top them in a single, even layer. First place the Cheddar, then the bacon bits, and then the scallions over the rounds. Bake for 2 to 3 minutes, or until the cheese is melted. Serve immediately with 1/2 teaspoon of the yogurt on top of each, if desired.", "Per serving: 141 calories, 7 g protein, 21 g carbohydrates (6 g sugar), 3 g fat, 1 g saturated fat, 7 mg cholesterol, 4 g fiber, 283 mg sodium

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   * You'll need to start with about 11/2 pounds of potatoes in order to get 16 ounces of rounds. Try to choose potatoes that are roughly uniform in size. To create the rounds, peel your potatoes and cut both ends off. Then cut them into 1/2"" thick rounds and measure out 16 ounces.", "Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold.

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   Photo Credit: Mitch Mandel

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   By Devin Alexander"]

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