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Twice Baked Yams

stacy's picture
Ingredients
  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
Directions

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: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Yam
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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