| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sweet, Potatoes |
2 |
Servings |
INGREDIENTS
| 1 |
|
Sweet potato |
| 3 |
tb |
Light sour cream |
| 2 |
tb |
Marshmallow cream |
| 1 |
tb |
Sweetened flaked coconut |
| 1 |
tb |
Chopped pecans |
| 4 |
ts |
Drained; crushed pineapple |
| 4 |
|
Dried apricot halves; chopped |
INSTRUCTIONS
Preheat oven to 400 degrees F. Wash the sweet potato, pat dry and pierce in
several places with a fork. Bake for 45 to 50 minutes. Let cool slightly.
Combine the remaining ingredients in a bowl - blend well. Working
lengthwise, clice sweet potato in half. Use a spoon to scoopout all but
1/4" of flesh from each half. Place the scooped out potato in a bowl, mash
lightly with a fork - add about 1/2 of the ambrosia mixture to the mashed
sweet potato - blend well. Spoon this mixture bak into the potato skins and
top each with the remaining ambrosia.
NOTES : Printed in the Kenosha News 2/22/98
Recipe by: North Carolina Sweet Potato Commission
Posted to recipelu-digest by Chtbaby <Chtbaby@aol.com> on Feb 28, 1998
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