You are here

Twice Baked Yams

stacy's picture
  Yams/Sweet potatoes 6 Medium
  Vegetable oil 3 Tablespoon
  Dairy sour cream 1⁄4 Cup (4 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Packed brown sugar 2 Tablespoon
  Margarine/Butter 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Coarsely chopped pecans 2 Tablespoon

Rub skins of potatoes with oil; prick with fork to allow steam to escape.
Cook in 375° oven until tender, 35 to 45 minutes.
Cut thin lengthwise slice from each potato; scoop out inside, leaving a thin shell.
Mash potatoes until no lumps remain.
Beat in sour cream and milk.
Beat in brown sugar, margarine and salt until light and fluffy; stir in pecans.
Place shells in ungreased 13 x 9 x 2-inch baking dish; fill shells with potato mixture.
Top each with pecan half if desired.
Cover and refrigerate no longer than 24 hours.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2494 Calories from Fat 926

% Daily Value*

Total Fat 106 g162.9%

Saturated Fat 20.1 g100.4%

Trans Fat 0 g

Cholesterol 35.5 mg11.8%

Sodium 435.6 mg18.2%

Total Carbohydrates 373 g124.5%

Dietary Fiber 52.1 g208.3%

Sugars 41.3 g

Protein 24 g48.4%

Vitamin A 62.7% Vitamin C 343.5%

Calcium 37.8% Iron 42%

*Based on a 2000 Calorie diet

Twice Baked Yams Recipe