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Baked Sweet Potatoes With Sour Cream and Brown Sugar

9

This simple recipe reminds you sweet potatoes were considered a dessert in mid-nineteenth century Virginia.

  • Servings: 4

Source: Martha Stewart Living, November 1997

Ingredients

  • 4 medium sweet potatoes (about 2 1/2 pounds)
  • 1 tablespoon vegetable oil
  • Salt and freshly ground black pepper
  • 1/2 cup sour cream
  • 4 teaspoons dark-brown sugar

Directions

  1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil, and set aside. Rub potatoes with vegetable oil, and place on the prepared baking sheet. Bake in the oven until the potatoes can be easily pierced with a knife, 40 to 45 minutes.

  2. Slit potatoes open lengthwise, and sprinkle with salt and pepper. Top with a generous dollop of sour cream, sprinkle with dark-brown sugar, and serve immediately.

Cook's Notes

Rubbing a touch of vegetable oil on the potato before baking will add a nice sheen to the skin.

Reviews Add a comment

  • NatalieB
    8 FEB, 2008
    Yummy side dish! I started the potatoes in the microwave for a couple minutes, then into oven at 475, took about 30 min to bake. Sour cream and brown sugar melted on top, my family loved it!
    Reply
  • NatalieB
    8 FEB, 2008
    Yummy side dish! I started the potatoes in the microwave for a couple minutes, then into oven at 475, took about 30 min to bake. Sour cream and brown sugar melted on top, my family loved it!
    Reply
  • bearshuffles
    31 JAN, 2008
    I LOVE this recipe. I used light sour cream and only had light brown sugar but this was WONDERFUL!
    Reply