Make-Ahead Baked Sweet Potatoes

 

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.)