 | | Directions | - 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.
|
|
|
| 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 |
| |
| |
