Make-Ahead Baked Sweet Potatoes

Makes 6 servings

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

1. Heat oven to 375ºF. 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.
(I cut the potatoes in half - 2 servings per potato.)

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 400ºF. 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

Submitted by Midge Taylor