I love twice baked potatoes. The creamy, salty, buttery goodness...so 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
from www.bettycrocker.com
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
Make-Ahead Sweet Potatoes
from www.bettycrocker.com
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
- Heat oven to 375 degrees. Pierce sweet potatoes with a fork to allow steam to escape. Bake about 45 minutes, or until tender.
- 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).
- Place shells in an ungreased 9 x 13 baking dish. If desired, cover and refrigerate no longer than 24 hours.
- 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).
2 comments:
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.
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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