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. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 20, 2018

Ingredients

medium sweet potatoes (2 1/4 pounds)

1/4

cup sour cream

tablespoons milk

tablespoons packed brown sugar

tablespoons butter or margarine, softened

1/8

teaspoon salt

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1

Heat oven to 375°F. 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 400°F. 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.