Baked Sweet Potatoes With Yogurt Rice Topping Recipe

Ingredients for Baked Sweet Potatoes With Yogurt Rice Topping

• 2 large sweet potatoes
• Plain Nonfat Yogurt
• Cooked Rice
• Dried Apricot
• 1/4 cup toasted pecans
• 1/4 teaspoon salt
• White Pepper

How to Make Baked Sweet Potatoes With Yogurt Rice Topping

1. Preheat oven to 450°F (232°C).
2. Wash and pierce sweet potatoes several times with a fork. Place in an oven-safe pan and bake for 35-40 minutes, or until tender when pierced with a fork.
3. While the sweet potatoes are baking, prepare the yogurt rice topping. In a medium bowl, combine 1 cup plain yogurt, 1/2 cup cooked rice, 1/4 cup chopped dried apricots, 1/4 teaspoon salt, and a pinch of black pepper. Mix well.
4. Once the sweet potatoes are cooked and cool enough to handle, carefully slice each potato lengthwise. Gently scoop out a few tablespoons of the flesh from each potato (optional, for a larger filling capacity) or simply open the potatoes enough to hold the topping.
5. Arrange the opened sweet potatoes on a serving platter.
6. Spoon the yogurt rice mixture generously into the opening of each sweet potato.
7. Garnish with 1/4 cup toasted pecans and serve immediately. Enjoy!