Twice Baked Yams Recipe
Ingredients
| 6 medium yams or sweet potatoes | ||
| Vegetable oil | ||
| Dairy sour cream | 1/4 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Packed brown sugar | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Pecans | 2 Tablespoon, coarsely chopped | |
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.
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.
Chef
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