Twice-baked Sweet Potatoes

By McLean

Ingredients

• 6 medium sweet potatoes
• Vegetable oil
• 1/4 cup sour cream or 1/2 package cream cheese
• 1/4 cup milk
• 2 tablespoons packed brown sugar
• 2 tablespoons butter
• 1/8 teaspoon salt
• 2 tablespoons coarsely chopped pecans

Details

Servings 6

Preparation

Step 1

Rub skins of potatoes with oil. Prick the potatoes with a fork to allow steam to escape. Bake in a 375 degree oven until tender, 35 to 40 minutes. Cut thin lengthwise slices from each potato and scoop out the inside, leaving a thin shell. Mash potatoes until no lumps remain. Beat in sour cream (or cream cheese) and milk. Beat in brown sugar, butter and salt until light and fluffy. Stir in pecans.

Place shells in an ungreased 9 x 13-inch baking dish. Fill shells with potato mixture. Top each with a pecan half, if desired.

Bake, uncovered, in a 400 degree oven until filling is golden, about 20 minutes.

TIP:
These may be started a day ahead. After filling shells, cover and refrigerate no longer than 24 hours. About 30 minutes before serving, heat the sweet potatoes, uncovered, in a 400 degree oven until filling is golden, about 25 minutes.