Baked sweet potatoes provide a nutritious alternative to a regular baked potato. Packed with vitamin A, baked sweet potatoes can be prepared largely in the same way as regular potatoes, but the natural sweetness of the orange tuber provides a variety of flavor options. Try twice-cooked baked sweet potatoes as a quick and tasty accompaniment to a main dish.
Things You'll Need
- 6 medium sweet potatoes (2 1/4 pounds)
- 1/4 cup sour cream
- 2 tbsp. milk
- 2 tbsp. packed brown sugar
- 2 tbsp. butter or margarine, softened
- 1/8 teaspoon salt
- Oven mitts
- Large baking dish
Heat oven to 375 degrees Fahrenheit. Pierce the washed sweet potatoes with a fork so the steam can escape. Place the sweet potatoes in the oven on the oven rack and bake for about 45 minutes or until tender when pierced with a fork.
Remove the sweet potatoes from the oven and cut the potatoes lengthwise. Scoop out the potato flesh into a bowl, taking care to keep the skins intact. Mash the potatoes in a large bowl until there are no lumps.
Add in the sour cream and milk, then the brown sugar, butter and salt and mix until the potatoes are light and fluffy.
Put the potato skins in a baking dish. Refill the skins with the sweet potato mixture.
Turn the oven up to 400 degrees and bake the potatoes uncovered for about 25 minutes until they are golden brown.
Tips & Warnings
- If you wish to make this dish ahead, fill the potato skins with the potato mixture as directed, but cover and refrigerate them for up to 24 hours before finishing off in the oven.
- Top the sweet potato mixture with butter and chopped nuts if desired before twice baking them.
- Do not refrigerate the uncooked sweet potato mixture for more than 24 hours.