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Make-Ahead Baked Sweet Potatoes

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

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

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

Steps

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  • 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

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
55
% Daily Value
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
95 mg
Potassium
575 mg
Total Carbohydrate
33 g
Dietary Fiber
3 g
Protein
2 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
22%
22%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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