TWICE-BAKED YAMS

6 medium yams or sweet potatoes
Vegetable oil
1/2 cup dairy sour cream
1/2 cup milk
2 tablespoons packed brown sugar
2 tablespoons margarine or butter
1/8 teaspoon salt
2 tablespoons coarsely chopped pecans

Rub skins of potatoes with oil; prick with fork to allow steam to escape. Bake in 375 degree oven until tender, 35 to 40 minutes. Cut thin length¬wise 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 rectangular baking dish, 13 x 9 x 2 inches; fill shells with potato mixture. Top each with pecan half if desired. Bake uncovered in 400 degree oven until filling is golden. about 20 minutes.

6 servings.

Do-ahead Tip: After filling shells, cover and refrigerate no longer than 24 hours. About 30 minutes before serving, heat Twice-Baked Yams uncovered in 400 degree oven until filling is golden, about 25 minutes.

Microwave Directions: Omit oil. Price potatoes with fork to allow steam to escape. Arrange potatoes about 2 inches apart in circle on microwavable paper towel in microwave. Microwave uncovered on high (100%) until tender when pierced with fork, 11 to 15 minutes. Let stand 5 minutes. Scoop out and mash potatoes as directed above. Arrange shells in circle on 12-inch microwavable plate or place in square microwavable dish, 8 x 8 x 2 inches. Fill shells with potato mixture; top each with pecan half if desired. Microwave uncovered until hot. 3 to 5 minutes.