Ambrosia Stuffed Sweet Potatoes Recipe

• 1 x Sweet potato
• 3 Tbsp. Light lowfat sour cream
• 2 Tbsp. Marshmallow cream
• 1 Tbsp. Sweetened flaked coconut
• 1 Tbsp. Minced pecans
• 4 tsp Liquid removed, crushed pineapple
• 4 x Dry apricot halves, minced

1. Preheat oven to 400 degrees F. Wash the sweet potato, pat dry and pierce in several places with a fork.
2. Bake for 45 to 50 min.
3. Let cold slightly.
4. Combine the remaining ingredients in a bowl - blend well.
5. Working lengthwise, clice sweet potato in half.
6. Use a spoon to scoopout all but 1/4" of flesh from each half.
7. Place the scooped out potato in a bowl, mash lightly with a fork - add in about 1/2 of the ambrosia mix to the mashed sweet potato - blend well.
8. Spoon this mix bak into the potato skins and top each with the remaining ambrosia.

sweet potato, sour cream, marshmallow cream, coconut, pecans, liquid, apricot halves

Taken from cookeatshare.com/recipes/ambrosia-stuffed-sweet-potatoes-64666 (may not work)