Ambrosia stuffed sweet potatoes

Yield: 2 Servings

Measure Ingredient
1 \N Sweet potato
3 tablespoons Light sour cream
2 tablespoons Marshmallow cream
1 tablespoon Sweetened flaked coconut
1 tablespoon Chopped pecans
4 teaspoons Drained; crushed pineapple
4 \N 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

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