| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Side dishes, Vegetables | 10 | Servings | |
INGREDIENTS
| 5 | Round fat sweet potatoes; (about equal size) | |
| Butter or margarine; (Can be light) | ||
| Salt and pepper to taste | ||
| Light sour cream; to taste | ||
| Brown sugar; to taste |
INSTRUCTIONS
Wash and prick sweet potatoes. Place in pan and bake until soft. Cool. Slice in half. Remove sweet potato from skin, leaving skin in tact. Put sweet potatoe in large bowl. Place empty skins in baking pan. To potatoes add butter or margarine, about 1 tsp. per potato. Blend with mixer until smooth, adding salt and pepper to taste, light sour cream to make desired consistency. Taste and add brown sugar to taste. Spoon filling back into sweet potato skins. Cover with foil. Refrigerate until time to reheat. If doing for holiday, put in oven after turkey, or other meat comes out. Bake at 325 F. until wam through, about 20 minutes. Serves 10. Note:This recipe can be adjust for as many servings as you need. It was a huge hit at Thanksgiving. MC formatting by bobbi744@sojourn.com Posted by Roberta Banghart <bobbi744@sojourn.com> to TNT on 12-1-97. Recipe by: Original recipe Posted to EAT-L Digest by JoAnn <joannr@PCLINK.COM> on Mar 14, 1998
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