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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.

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( 43 Ratings)

43 Ratings

5 Stars 70%

4 Stars 12%

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

98c59f81-a37f-45cd-8e72-d10113ad3dd0

Prep Time 15 min
Total Time 1 hr 20 min
Servings 0

Ingredients

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

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Directions

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.)

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 95 mg; 95 %;
Total Carbohydrate: 33 g; 33 %
(Dietary Fiber 3 g 3 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 22%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1 Starch; 1 Fruit; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 12/18/2012 3:06:59 PM REPORT ABUSE Judi143 said:

Rating:

I just made this recipe on 12-12-12 for a "pot-luck" and I had rave reviews and several asked for the recipe. Was a "hit" at dinner. Thank you for a great recipe.

This reply was: Helpful Inspiring

Posted 12/26/2011 3:16:25 PM REPORT ABUSE Wingslady said:

Rating:

Absolutely the best sweet potato recipe ever. I followed the recipe exactly and would not change a thing. I am already getting requests to make again.

This reply was: Helpful Inspiring

Posted 10/26/2009 5:37:00 PM REPORT ABUSE KatieR said:

Rating:

this recipe is so good. i uses 3 large round potatoes instead of the 6 medium. it took longer to cook but worth it. i am not a big fan of sweet potatoes but i loved these. my husband loved it so much he even ate the skins. i will definately make this again!

This reply was: Helpful Inspiring