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Make-Ahead Baked Sweet Potatoes

Betty Crocker Kitchens
Updated Dec 20, 2018
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Stuff the skins with seasoned sweet potato filling ahead of time and bake just before dinner. Saving time never tasted so good.

Make-Ahead Baked Sweet Potatoes

  • Prep Time 15 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 6
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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

Instructions

  • Step 
    1
    Heat oven to 375°F. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender.
  • Step 
    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.
  • Step 
    3
    Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours.
  • Step 
    4
    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

180 Calories
6 g Total Fat
2 g Protein
33 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
55
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
95 mg
Potassium
575 mg
Total Carbohydrate
33 g
Dietary Fiber
3 g
Protein
2 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
22%
22%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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