Twice-Baked Sweet Potatoes
Yield
6 servingsPrep
15 minCook
1 hrsReady
2 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 6 | small |
sweet potatoes, or yams
unpeeled |
|
| ⅓ | cup |
sour cream
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 6 | small |
sweet potatoes, or yams
unpeeled |
|
| 79 | ml |
sour cream
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Remove outer covering from garlic but don't separate the cloves.
Wrap garlic in aluminum foil coated with cooking spray, place garlic and sweet potatoes on a baking sheet.
Bake at 400℉ (200℃). for 1¼ hours.
Cook 10 minutes.
Separate garlic cloves and squeeze to extract 2 tsps pulp.
Slice skin away from top of each potato and scoop out the pulp leavng the shells intact.
Mash pulp with garlic pulp, sour cream, salt and pepper.
Spoon into shells.
Bake 400℉ (200℃). for 15 minutes or until heated.
