One of the most popular ways to serve sweet potatoes is simply to bake them, but when stuffed with additional condiments they're in a whole new, delicious category of their own. Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.

Ambrosia Stuffed Sweet Potato

1 medium sweet potato, about 8 ounces

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

1. Preheat oven to 400°F (205°C).
2. Wash the sweet potato, pat dry and pierce in several places with a fork.
3. Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.
4. Combine the remaining ingredients in a bowl; blend well.
5. Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half.
6. Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Serve immediately.

Makes 2 servings.

Note: Recipe can be increased according to your needs.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.