Baked Stuffed Sweet Potatoes with Apricot Recipe

Try these stuffed sweet potatoes next time you want sweet potatoes.



April 2007

Yield: 6 potatoes

Sweet potatoes add a spot of color to a holiday table, and they taste great, too!

Ingredients:

  • 6 medium sweet potatoes (about 8 ounces each)
  • 1 can (15.25 oz.) 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

Instructions:

  1. Heat oven to 350°F. Place sweet potatoes on a baking sheet and bake until tender when pinched, about 1 hour.
  2. Set aside until cool enough to handle.
  3. Cut each potato in half lengthwise. Scoop out pulp, leaving shells intact.
  4. Place pulp in food processor or mixing bowl; add apricots, milk, butter, salt, pepper and nutmeg; mix until puréed.
  5. Fill potato shells with purée and place back on baking sheet.
  6. Sprinkle tops with chives. Bake until warmed through, about 10 minutes.

This recipe originally aired in the April 2007 issue of Heart of the Home.

More form this issue:

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