Place sweet potatoes in a microwave safe dish. Pierce each potato a few times with a fork. Microwave on high for 20 minutes or until fork tender. Cover and let stand 5 minutes. Set aside to cool.
Scoop inside of potato out into a mixing bowl. Mash potatoes until smooth. Add eggs, spread, sugar, salt, cinnamon, ginger and nutmeg. Whisk mixture until smooth.
Spray an 8x8-inch casserole dish with nonstick cooking spray. Pour sweet potato mixture into the casserole dish and spread into an even layer. Top with pumpkin seeds. Microwave for about 10 minutes or until heated through.
Source: Maribel Alchin, MBA, RDN, LDN, Meijer Healthy Living Advisor, Bilingual Dietitian and Personal Chef
193 calories | 10g fat, 3g saturated fat, 22g carbs, 5g protein, 3g dietary fiber, 253mg sodium, 78mg cholesterol