Ambrosia Stuffed Sweet Potatoes

1 Sweet potato
3 tb Light sour cream
2 tb Marshmallow cream
1 tb Sweetened flaked coconut
1 tb Chopped pecans
4 ts Drained; crushed pineapple
4 Dried apricot halves; chopped

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. Let cool slightly. Combine the remaining ingredients in a bowl - blend well. Working lengthwise, clice sweet potato in half. Use a spoon to scoopout all but 1/4" of flesh from each half. Place the scooped out potato in a bowl, mash lightly with a fork - add about 1/2 of the ambrosia mixture to the mashed sweet potato - blend well. Spoon this mixture bak into the potato skins and top each with the remaining ambrosia.

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