Recipes and Ideas

Baked Stuffed Sweet Potatoes With Apricot

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Ingredients

  • * 6 medium sweet potatoes, about 8 ounces each
  • * 1 can (15-1/4 ounces) apricot halves, drained
  • * 1/3 cup milk
  • * 3 tablespoons butter, softened
  • * 1 teaspoon salt
  • * 1/4 teaspoon ground white pepper
  • * 1/4 teaspoon ground nutmeg
  • * 3 tablespoons minced chives

Preparation

  1. Preheat oven to 350°F.
  2. Place sweet potatoes on baking sheet; bake until tender when pinched, about 1 hour. Set aside until cool enough to handle.
  3. Cut each potato in half lengthwise. Scoop out pulp leaving shells intact. Place pulp in food processor or mixing bowl; add apricots, milk, butter, salt, white pepper and nutmeg; mix until pureed.
  4. Fill potato shells with puree; place on baking sheet. Sprinkle tops with chives. Bake until warmed through, about 10 minutes.