Make-Ahead Baked Sweet Potatoes

Make-Ahead Baked Sweet Potatoes

Stuff the skins with seasoned sweet potato filling ahead of time and bake just before dinner. Saving time never tasted so good.

Prep Time



Total Time






medium sweet potatoes (2 1/4 pounds)
cup sour cream
tablespoons milk
tablespoons packed brown sugar
tablespoons butter or margarine, softened
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.)
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Special Touch
Sprinkle baked shells with 2 tablespoons chopped toasted pecans or crystallized ginger for a special touch.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 4 g,),
  • Cholesterol 15 mg;
  • Sodium 95 mg;
  • Total Carbohydrate 33 g
    • (Dietary Fiber 3 g,
  • Protein 2 g;
Percent Daily Value*:
    • 1 Starch;
    • 1 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.