Ambrosia Stuffed Sweet Potato

March 30, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Ambrosia Stuffed Sweet Potato. To make this Tater you’ll be needing Sweet Potatoes, Light Sour Cream, Marshmallow Creme, Sweetened Flaked Coconut, Pecans, Crushed Pineapple, and Dried Apricot Halves. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021!

Ambrosia Stuffed Sweet Potato
Baked sweet potatoes stuffed with an ambrosia mixture of nuts, coconut and fruit. Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or ham.

Recipe Ingredients:
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

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – Wash the sweet potato, pat dry and pierce in several places with a fork.
3 – Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.
4 – Combine the remaining ingredients in a bowl; blend well.
5 – Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half.
6 -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. Recipe can be increased as needed.

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