Baked Sweet Potatoes With Yogurt Rice Topping

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This recipe comes from the 1995 vegetarian times complete cookbook.

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Steps

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Preheat oven to 450 degrees f.

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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.

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Meanwhile , in a separate bowl , combine yogurt , rice , apricots , salt & pepper.

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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.

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Set opened potatoes on a serving platter & spoon filling into the opening on top of each potato.

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Garnish with toasted pecans & serve !.

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Ingredients

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sweet potatoes, plain nonfat yogurt, cooked rice, dried apricot, pecans, salt, white pepper