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 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.
  2. 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
One of the most popular ways to serve Sweet Potatoes is simply to bake them. When stuffed with low-fat condiments, baked Sweet Potatoes -- the latest trend from North Carolina -- offer a powerhouse of nutrition without a lot of extra calories. Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.