Make Ahead Sweet Potatoes

Name: Make Ahead Sweet Potatoes
Yield: 4 servings
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 2 tablespoons margarine, softened; 1/8 teaspoon salt

Vegetarian Dairy

Be the first to rate this recipe

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 2 tablespoons margarine, softened ⓘ
1/8 teaspoon salt ⓘ

Instructions

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 & Diet Analysis (per serving)

494 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 2.9g 6% DV

Total Fat 30.5g 39% DV

Carbs 52.8g 19% DV

Fiber 1g 3% DV

Sugar 37.5g 75% DV

Electrolytes

Sodium 9865mg 100% DV

Potassium 192mg 4% DV

Cholesterol 78.8mg 26% DV

Vitamins & Minerals

Vitamin A 65.3mcg 7% DV

Vitamin C 4.9mg 5% DV

Vitamin D 0.4mcg 2% DV

Calcium 170.3mg 13% DV

Iron 1.9mg 10% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Lemon Yums

Red velvet white chocolate chip cookie

Harvest Corn Custards

Korrat

Honey Pecan Sticky Buns Recipe

Honey Corn