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Baked Stuffed Sweet Potatoes With Apricot Recipe
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Cook's Ham
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www.cooksham.com
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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
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.
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