Poke holes in sweet potatoes and microwave on HIGH for 6-8 minutes or until soft. After potatoes are cool enough to handle, peel and mash in a medium bowl. Beat egg whites with fork for 1 minute. Combine cooked potatoes, beaten egg whites, brown sugar, Splenda® No Calorie Sweetener, and cinnamon together until well mixed. Slice each cheese stick into 8 equal parts (24 total). Scoop potato mixture into 16 equal parts. Insert 1 ½ cheese slices into each part and roll into a ball. Then roll balls in crushed melba toast. Place on baking sheet and bake 10 minutes in 350ºF oven.
Each serving provides: An excellent source of vitamins A and C, and calcium, and a good source of magnesium, potassium and fiber.
Recipe was developed for Produce for Better Health Foundation by Bonne DiTamo. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.