Baked Sweet Potatoes With Yogurt-Rice Topping

Submitted by Sydney Mike

"This recipe comes from the 1995 Vegetarian Times Complete Cookbook."

 

• Ready In: 50mins
• Ingredients: 7
• 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!

Reviews

[mersaydees]

Great side dish. Loved it! I used the method that called for scooping out some potato in order to accommodate the filling; next time I would try the other method. I also put the scooped out potato into the filling, mainly because I misread the recipe as I would keep the filling separate from the filling next time. Anyway, great recipe that I look forward to making again! Thanks, Sydney Mike! Made for 123 Hit Wonders tag game.

 

[Nyteglori]

This was interesting. The reviews were all over the place in the family. Some loved it some did not.