Baked and Roasted Side: Ambrosia Stuffed Sweet Potato

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
Cooking Procedures:
  • 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.

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