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
- Preheat oven to 400°F (205°C).
- Wash the sweet potato, pat dry and pierce
in several places with a fork.
- Bake for 45 to 50 minutes or microwave
for 5 to 7 minutes, or until tender when pricked with a fork.
Let cool slightly.
- Combine the remaining ingredients in a
bowl; blend well.
- Working lengthwise, slice sweet potato
in half. Use a spoon to scoop out all but 1/4 inch of the flesh
from each half.
- 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.
