Ambrosia Stuffed Sweet Potato
Courtesy of
North
Carolina Sweet Potato Commission
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.
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.
