Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: scrub potatoes and pierce skins with fork. place potatoes in microwave oven; cook in high for 8 minutes. in a microwave proof dish, place vegetables, margarine, salt and pepper. cover, set aside. after potatoes have cooked for 4 of the 8 minutes, place vegetables in microwave oven, cooking on high for the remaining 4 minutes. slit each of the potatoes open to form a pocket and place 1/2 of the vegetable mixture in each potato. sprinkle each with 1/2 of the cheese. microwave on high for 2 more minutes, until cheese is melted.

Target recipe: spray an 8x8" baking dish with nonstick cooking spray. in a 3 quart saucepan, place sweet potatoes and water to cover; heat to boiling. reduce heat; cover and simmer 25-30 minutes until tender. drain potatoes and cool slightly. peel and cut into large chunks; place in prepared dish. preheat oven to 350 degrees. in a small saucepan, melt butter; stir in syrup, sugar and coconut (if using). over low heat, cook, stirring, 3 to 5 minutes until blended. sprinkle nuts over sweet potatoes then top with syrup mixture. bake 25 minutes. top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.