Yield: 2 Servings
|3 tablespoons||Light sour cream|
|2 tablespoons||Marshmallow cream|
|1 tablespoon||Sweetened flaked coconut|
|1 tablespoon||Chopped pecans|
|4 teaspoons||Drained; crushed pineapple|
|4||Dried apricot halves; chopped|
Preheat oven to 400 degrees F. Wash the sweet potato, pat dry and pierce in several places with a fork. Bake for 45 to 50 minutes. Let cool slightly.
Combine the remaining ingredients in a bowl - blend well. Working lengthwise, clice sweet potato in half. Use a spoon to scoopout all but ¼" of flesh from each half. Place the scooped out potato in a bowl, mash lightly with a fork - add about ½ of the ambrosia mixture to the mashed sweet potato - blend well. Spoon this mixture bak into the potato skins and top each with the remaining ambrosia.
NOTES : Printed in the Kenosha News 2/22/98 Recipe by: North Carolina Sweet Potato Commission Posted to recipelu-digest by Chtbaby <Chtbaby@...> on Feb 28, 1998