Wednesday, December 10, 2008

Twice Baked Sweet Potatoes

I love twice baked potatoes. The creamy, salty, buttery delicious! Now imagine a hint of sweetness combined with an actual sweet potato. These are easy and tasty and you can make them the day before if you want. Yum.

Make-Ahead Sweet Potatoes
Pictures by Caroline

6 medium sweet potatoes
1/4 cup sour cream
2 tablespoons millk
2 tablespoons brown sugar
2 tablespoons buttter, softened
1/8 teaspoon salt
  1. Heat oven to 375 degrees. Pierce sweet potatoes with a fork to allow steam to escape. Bake about 45 minutes, or until tender.
  2. Cut in half lengthwise. Carefully scoop out inside of potato, leaving a thin shell. Mash the potatoes in a large bowl until no lumps remain (If you don't completely cook the potatoes, it will be much more difficult to smoothly mash the potatoes).
  3. Place shells in an ungreased 9 x 13 baking dish. If desired, cover and refrigerate no longer than 24 hours.
  4. Heat the oven to 400 degrees. Bake uncovered about 25 minutes or until potato mixture is golden brown. (If baking filled shells immediately after mashing potatoes, bake about 20 minutes).


Jessie said...

Sweet potatoes have always been a staple of our babies' diets, but I have never eaten many. Next time I am making up a batch for the wee one, I'll make some of these for us not-so-wee ones.

April said...

That sounds pretty good! I like to make sweet potatoes with apples (no marshmallows please) any time during autumn and winter.

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