Ambrosia Stuffed Sweet Potatoes
Preparation Time5 min
Cooking Time50 min
Ingredients
- 1 (B-ounce) sweet potato
- 3 tablespoons light sour cream
- 2 tablespoons marshmallow creme
- 1 tablespoon sweetened flaked coconut
- 1 tablespoon chopped pecans
- 4 teaspoons drained, crushed pineapple
- 4 dried apricot halves, chopped
Instructions
1. Preheat oven to 400 degrees F. Wash the sweet potato, pat dry and pierce in several places with a fork.
2. Bake 45 to 50 minutes or cook in a microwave oven on high (100 percent power) 5 minutes to 7 minutes, or until tender when pricked with a fork. Let cool slightly.
3. Combine the remaining ingredients in a bowl; blend well. Working lengthwise, slice sweet potato in half. Use a spoon to scoop out the flesh leaving a 1/4 inch shell of the flesh in each half.
4. Place the scooped-out potato in a bowl, mash lightly with a fork; add about half the pineapple mixture; blend well.
5. Spoon this mixture back into the potato halves and top each with the remaining pineapple mixture.
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