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

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.

Note: Recipe can be increased according to your needs

From: ~*Lanie*~