Baked Stuffed Sweet Potatoes With Apricot
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
- Preheat oven to 350°F.
- Place sweet potatoes on baking sheet; bake until tender when pinched, about 1 hour. Set aside until cool enough to handle.
- 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.
- Fill potato shells with puree; place on baking sheet. Sprinkle tops with chives. Bake until warmed through, about 10 minutes.
