Recipe: Ambrosia Stuffed Sweet Potato

Ambrosia Stuffed Sweet Potato
Source: North Carolina Sweet Potato Commission
Makes 2 servings

Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.

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.