Baked Sweet Potato with Brown Sugar

1		Medium Sweet Potato
1/10  cup		Nonfat Sour Cream
1/3  tablespoon		Skim Milk
1/3  tablespoon		Splenda, Brown Sugar Blend
1/3  tablespoon		Fleshmans Olive Oil Butter, softened
1/10  teaspoon		Sea Salt

Tip: Click on the ingredient links to learn the nutritional information for all the Baked Sweet Potato with Brown Sugar ingredients. The serving size for any ingredient in Baked Sweet Potato with Brown Sugar may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

These can be made ahead of time and baked just before dinner.

Heat oven to 375ºF. Pierce sweet potatoes with fork to allow steam to
escape. Bake about 45 minutes or until tender.

Cut thin lengthwise slice from each potato; carefully scoop out inside of
potato, leaving a thin shell. Mash potatoes in large bowl until no lumps
remain. Beat in sour cream and milk. Beat in brown sugar, butter and salt
until potatoes are light and fluffy.

Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill
shells with potato mixture. Cover and refrigerate no longer than 24 hours.


Heat oven to 400ºF. Bake uncovered about 25 minutes or until potato
mixture is golden brown. (If baking filled shells immediately after
mashing potatoes, bake about 20 minutes.)