Sour Cream Twice Baked Sweet Potatoes

twice baked sweet potatoes

Delicious twice-baked sweet potatoes, made extra yummy with Lilly Sour CReam.

Makes 2 servings

2 (1-pound each) sweet potatoes
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 tablespoons grated Parmesan
8 tablespoons light Lilly sour cream
1/2 cup thinly sliced green onions (green parts)
Cooking spray

1. Preheat oven to 400 degrees F.

2. Wash and dry sweet potatoes. Prick all over with a fork. Place on a microwave-safe plate and microwave on high until tender, about 5 minutes on each side.

3. Mash potatoes well with a fork and mix with the remaining ingredients. Spray a shallow 1/2-quart baking dish with cooking spray. Transfer the mashed sweet potatoes to the dish.

4. Bake 20-30 minutes, or until lightly browned. Serve immediately.

Nutrition per serving
Calories 281.6
Total Fat 5.5 g
Saturated Fat 3.9 g
Cholesterol 17.9 mg
Sodium 613.2 mg
Total Carbohydrate 51.3 g
Dietary Fiber 8.3 g
Sugars 10.3 g
Protein 10.4 g

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