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 degrees F. Wash the Sweet Potato, pat dry and pierce
in several places with a fork. Bake for 45-50 minutes or microwave for
5-7 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. Makes 2 servings.
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