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.
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