Baked Sweet Potatoes with Maple Sour Cream

sweet-potato-with-maple-sour-cream
Baked Sweet Potato with Maple Sour Cream served at the 2016 Holiday Fare Wine Trail.

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.