Baked Sweet Potatoes With Yogurt-Rice Topping

This recipe comes from the 1995 Vegetarian Times Complete Cookbook.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  sweet potatoes, small to medium
• 3⁄4 cup plain nonfat yogurt
• 1⁄2 cup cooked rice, warm
• 1⁄8 cup  dried apricot, diced
• 1⁄8 cup pecans, toasted, chopped
• 1  dash salt (or to taste)
• 1  dash white pepper (or to taste)

Directions

1. Preheat oven to 450 degrees F.
2. Score the surface of the sweet potatoes several times with a fork, then bake in an oven-proof pan about 35 to 40 minutes or until tender.
3. Meanwhile, in a separate bowl, combine yogurt, rice, apricots, salt & pepper.
4. When potatoes are done & cool enough to be handled, slit each one down the middle & EITHER remove several tablespoons of flesh to make room for the filling, OR slit each potato enough so that they can be opened enough to contain the filling.
5. Set opened potatoes on a serving platter & spoon filling into the opening on top of each potato.
6. Garnish with toasted pecans & serve!