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Prep 15min
Total1hr20min
Servings6
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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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Steps
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.)
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
180
Calories from Fat
55
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.
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