Thursday, March 11, 2010

insulin resistant

that's me...found out today... no biggie though, it could always be worse, right?
anyhow, in looking for a few recipes that'll be healthy for me- I found this one at
not a perfect recipe in terms of IR healthiness, but much better than the sweet potato casserole recipe we've made in the past. Other than the brown sugar (which I might lessen and add some cinnamon instead) it's pretty good. I'm looking forward to trying it out tonight....

Make-Ahead Baked Sweet Potatoes
Stuff the skins with seasoned sweet potato filling ahead of time and bake just before dinner. Saving time never tasted so good.
Prep Time: 15 min
Total Time: 1 hour 20 min
Makes: 6 servings

6medium sweet potatoes (2 1/4 pounds)
1/4cup sour cream
2tablespoons milk
2tablespoons packed brown sugar
2tablespoons butter or margarine, softened
1/8teaspoon 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.
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.)