Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400 degrees. bake potatoes until just softened, about 1 hour. cool 15 minutes. cut a half inch off of tops of potatoes and scoop out pulp leaving shells intact. mash pulp. set aside 4 shells and toss out the other two. in a small skillet, melt butter. add onion, cook until softened about 8 minutes. add brown sugar, zest, salt, cumin, cinnamon, pepper, and allspice. cook until sugar melts about 2-3 minutes. combine onion mixture with mashed sweet potatoes. stir in sour cream and parsely. in a seperate bowl, mix egg whites at high speed until soft peaks form. gently fold into sweet potato mixture. spoon back into potato shells. put on baking sheet and bake until filling is just set and tops begin to brown about 15-20 minutes.

Target recipe: heat oven to 350 degrees. bake potatoes until knife-tender, 1 1/2 hours. leave oven on. let potatoes cool slightly. peel; place in bowl. beat until smooth. heat milk in small saucepan to boiling. add vanilla, sugar and butter. stir cinnamon, nutmeg and orange juice into potatoes. stir in milk mixture until smooth. coat 12x8x2" baking dish with cooking spray. spread half the potatoes in bottom. layer 2 cups marshmallows over potatoes. cover with remaining sweet potatoes. bake for 30 minutes. layer remaining marshmallows on top. bake for 20 minutes, until browned.