Ambrosia Stuffed Sweet Potatoes Recipe
Servings: 2
Ingredients
- 1 x Sweet potato
- 3 Tbsp. Light lowfat sour cream
- 2 Tbsp. Marshmallow cream
- 1 Tbsp. Sweetened flaked coconut
- 1 Tbsp. Minced pecans
- 4 tsp Liquid removed, crushed pineapple
- 4 x Dry apricot halves, minced
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 min. Let cold 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 in about 1/2 of the ambrosia mix to the mashed sweet potato - blend well. Spoon this mix bak into the potato skins and top each with the remaining ambrosia.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 2 servings | |
| Calories 182 | |
| Calories from Fat 55 | 30% |
| Total Fat 6.4g | 8% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 48mg | 2% |
| Potassium 370mg | 11% |
| Total Carbs 30.07g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 15.42g | 10% |
| Protein 2.6g | 4% |
