| 6 | medium sweet potatoes (2 1/4 pounds) |
| 1/4 | cup sour cream |
| 2 | tablespoons milk |
| 2 | tablespoons packed brown sugar |
| 2 | tablespoons butter or margarine, softened |
| 1/8 | teaspoon salt |
| 1. | Heat oven to 375ºF. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender. |
| 2. | Cut thin lengthwise slice from each potato; carefully scoop out inside of potato, leaving a thin shell. Mash potatoes in large bowl until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, butter and salt until potatoes are light and fluffy. |
| 3. | Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours. |
| 4. | Heat oven to 400ºF. Bake uncovered about 25 minutes or until potato mixture is golden brown. (If baking filled shells immediately after mashing potatoes, bake about 20 minutes.) |
|
| Rounded sweet potatoes similar in size and shape to a baking potato work best for this recipe. The longer narrow sweet potatoes are difficult to scoop and fill the inside. |
|
| Sprinkle baked shells with 2 tablespoons chopped toasted pecans or crystallized ginger for a special touch. |
Nutrition Information:
180 ( 55 ); 6 g ( 4 g); 15 mg; 95 mg; 33 g ( 3 g); 2 g 100 %; 22 %; 4 %; 2 % 1 ; 1 ; 1