Best paired with Hunter’s Red
- 4 medium sweet potatoes, scrubbed
- 1/2 cup sour cream
- 1 tablespoon pure maple syrup
- 1/2 cup walnuts
- 1 tablespoon brown sugar
- Sea salt (to taste)
- Additional brown sugar, maple syrup and sea salt
Preheat oven to 450°; line a baking sheet with aluminum foil. With a fork, pierce sweet potatoes all over; arrange on sheet. Bake until tender, 45 to 50 minutes. Meanwhile toast walnuts in a skillet with brown sugar and sea salt.
Cut a deep slit in each sweet potato; push ends together to open. Drizzle sweet potatoes with maple syrup, brown sugar and sea salt, return to oven until brown sugar is melted.
In a small bowl, stir together sour cream and maple syrup; dollop on top of sweet potatoes. Top with a sprinkling of toasted walnuts.