MAKE-AHEAD BAKED SWEET POTATOES

Make-Ahead Baked Sweet Potatoes image

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

Provided by Betty Crocker Kitchens

Time 1h20m

Yield 6

Number Of Ingredients 6

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:

Heat oven to 375°F. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender.
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.
Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours.
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.)

Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 95 mg