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Twice Baked Yams Recipe
|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|
|Coarsely chopped pecans||2 Tablespoon|
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 mg
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
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.