4 med. sweet potatoes
1 can (17 oz.) apricots, drained & pits removed
1/4 c. skim milk
2 tbsp. butter, softened
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg
2 tbsp. chopped chives

Bake sweet potatoes on baking sheet in 350 degree oven for about 1 hour until potatoes feel slightly soft when pinched. Do not overbake. Remove and let cool. Cut each lengthwise in half. Scoop out centers leaving 1/4 inch border around sides and bottoms.

In blender or food processor combine potato pulp with apricots, milk, butter, salt, pepper and nutmeg. Blend smooth. Refill potato shells with puree. Top each with a sprinkle of chives. Bake to reheat in 350 degree oven for about 10 minutes before serving.