Cheese-Stuffed Sweet Potatoes

4 lg Sweet potatoes
Butter
1/4 c Sugar, brown; firmly packed
1/2 c Sour cream
3/4 c Cheese, Cheddar; shredded

Wash potatoes and rub the skins with butter. Prick skins with a fork and bake at 400 degrees for 1 hour.

Cut an opening in top of each potato and scoop out pulp, reserving shells. Combine potato pulp with remaining ingredients; beat until light and fluffy, and refill shells. Return to oven and bake at 400 degrees an additional 15 minutes.

To freeze, wrap well after filling shells. To serve, either thaw in refrigerator overnigh and reheat at 400 degrees for 15 minutes or heat frozen at 350 degrees for 30 minutes.

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