Ambrosia Stuffed Sweet Potato

Serves: 2

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

Directions

 * 1) Preheat oven to 400 °F. Wash the sweet potato, pat dry and pierce in several places with a fork.
 * 2) Bake for 45–50 minutes or microwave for 5–7 minutes, or until tender when pricked with a fork. Let cool slightly.
 * 3) Combine the remaining ingredients in a bowl; blend well.
 * 4) Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but ¼ inch of the flesh from each half.
 * 5) 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.