Baked Stuffed Sweet Potatoes With Apricot Recipe

  • 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
  • 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.
Similar Recipes
Roasted Red Potatoes
Dried parsley
Dried rosemary
Fresh ground pepper
Garlic salt
Twice Baked Sweet Potatoes with Chipotle Chile
kosher salt
lime cut into quarters
of one chipotle chile in adobo sauce
small to sized sweet potatoes
Baked Sweet Potatoes with Honey Jalapeno Sour Cream
lime juice
sweet potatoes
sour cream

Baked Stuffed Sweet Potatoes With Apricot Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com