Serves: 2



  1. Preheat oven to 400 °F. Wash the sweet potato, pat dry and pierce in several places with a fork.
  2. Bake for 45–50 minutes or microwave for 5–7 minutes, or until tender when pricked with a fork. Let cool slightly.
  3. Combine the remaining ingredients in a bowl; blend well.
  4. Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but ¼ inch of the flesh from each half.
  5. 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.

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