OMGOSH...if you love sweet potatoes and yams...you're going to love this quick-as-can-be dish...Sweet potatoes are the yellow ones, yams are the orange ones - easy to confuse and they taste similar but they are different...either one goes great with this to-die-for topping...so pop one in the microwave tonight for dinner - you'll want to thank me tomorrow!
Baked Sweet Potatoes With Maple Sour Cream - Adapted from Every Day Food
4 medium sweet potatoes or yams, scrubbed
1/2 cup sour cream
1 tablespoon pure maple syrup
1 teaspoon pumpkin pie spice or cinnamon, optional
sea salt
(You can bake your yams/sweet potatoes in the microwave if you're short on time, microwaving on high for about 8 minutes will get them to the table fast. But if you have the time, sprinkling them with sea salt, wrapping them in aluminum foil and baking in the oven will give them a much better flavor...trust me!)
Preheat oven to 450 degrees; rinse potatoes/yams and while still damp, sprinkle with sea salt. Pierce with a fork a few times. Wrap tightly in aluminum foil. Bake for 45 to 50 minutes. Remove from oven, remove foil and cut a deep slit in each potato, push ends together to open. In a small bowl, stir together sour cream, maple syrup and spice (if using). Dollop on top of sweet potatoes.
(If you like the taste of pumpkin pie, using that spice will give the yam/potato that flavor...or try it with just cinnamon - it's good too...of course, it's great with just the sour cream and maple syrup!)
