Ambrosia stuffed sweet potatoes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Dried apricot halves; chopped | |
Directions
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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