anyhow, in looking for a few recipes that'll be healthy for me- I found this one at bettycrocker.com
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
Total Time: 1 hour 20 min
Makes: 6 servings
| 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 |
| 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.) |
