Baked Stuffed Sweet Potatoes with Apricot Recipe

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These potatoes pair well with chicken or pork.
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6 potatoes SERVINGS


  • 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


  • Heat oven to 350°F. Place sweet potatoes on a baking sheet and 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, pepper and nutmeg; mix until puréed.
  • Fill potato shells with purée and place back on baking sheet.
  • 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.
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