Ingredients

1 medium sweet potato (about 8 ounces)
3 tablespoons light sour cream
2 tablespoons marshmallow creme
1 tablespoon sweetened flaked coconut
1 tablespoon chopped pecans
4 teaspoons drained, crushed pineapple
4 dried apricot halves, chopped

Directions

Preheat oven to 400 degrees F.

Wash the sweet potato, pat dry and pierce in several places with a fork. Bake for 45 to 50 minutes in preheated 400-degree F oven or cook in a microwave oven on high (100 percent power) for 5 minutes to 7 minutes, or until tender when pricked with a fork. Let cool slightly.

Combine the remaining ingredients in a bowl; blend well. Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half. Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Makes 2 servings.

Nutrition facts per serving: 216 cal., 26 g carbo., 4 g pro., 6 g fat (25 percent calories from fat), 8 mg chol., 4 g fiber, 61 mg sodium.