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: For nutritional information on all the ingredients in Baked Sweet Potato with Brown Sugar just click on each ingredient name. Then adjust the serving size for any Baked Sweet Potato with Brown Sugar ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.)