Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Baked Sweet Potatoes With Sour Cream and Brown Sugar 3.3 (9) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This simple recipe reminds you sweet potatoes were considered a dessert in mid-nineteenth century Virginia. Ingredients 4 medium sweet potatoes (about 2 ½ pounds) 1 tablespoon vegetable oil Salt and freshly ground black pepper ½ cup sour cream 4 teaspoons dark-brown sugar Directions 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. 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. Rate it Print