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
Make it step by step
- Preheat oven to 400 °F. Wash the sweet potato, pat dry and pierce in several places with a fork.
- Bake for 45–50 minutes or microwave for 5–7 minutes, or until tender when pricked with a fork. Let cool slightly.
- Combine the remaining ingredients in a bowl; blend well.
- Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but ¼ inch of the flesh from each half.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.