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Recipe Name: Ambrosia Stuffed Sweet Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1 Sweet potato
3 Tablespoon(s) Light sour cream
2 Tablespoon(s) Marshmallow cream
1 Tablespoon(s) Sweetened Flaked Coconut
1 Tablespoon(s) Chopped pecans
4 Teaspoon(s) Drained, crushed pineapple
4 Dried apricot halves
chopped
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 155
Calories From Fat: 54
Total Fat: 6.3g
Cholesterol: 6.3mg
Sodium: 375.8mg
Potassium: 650.6mg
Carbohydrates: 23.1g
Fiber: 6.3g
Sugar: 14.3g
Protein: 6.2g


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