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LOCATION: Recipes >> Vegetables >> Sweet Potato 29

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Ambrosia Stuffed Sweet Potatoes

1 (B-ounce) sweet potato
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. Wash the sweet potato, pat dry and
pierce in several places with a fork. Bake 45 to 50 minutes or
cook in a microwave oven on high (100 percent power) 5 minutes 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
the flesh leaving a 1/4 inch shell of the flesh in each half.
Place the scooped-out potato in a bowl, mash lightly with a fork;
add about half the pineapple mixture; blend well. Spoon this
mixture back into the potato halves and top each with the remaining
pineapple mixture. Makes 2 servings.

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