Browned Butter Sweet Potatoes with Maple Sour Cream
Browned Butter Sweet Potatoes with Maple Sour Cream could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This side dish has 257 calories, 3g of protein, and 14g of fat per serving. For 85 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. 144 people were impressed by this recipe. This recipe from Smells Like Home requires maple syrup, salted butter, sour cream, and sweet potatoes. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a solid spoonacular score of 48%. Similar recipes include Baked Sweet Potatoes with Maple Sour Cream, Browned Butter Bourbon Mashed Sweet Potatoes, and Whipped Sweet Potatoes with Rosemary Browned Butter.
Servings: 4
Ingredients:
1 tbsp pure maple syrup
3 tbsp salted butter
½ cup sour cream (light works fine)
4 medium sweet potatoes, washed and dried
Equipment:
oven
baking sheet
bowl
sauce pan
frying pan
Cooking instruction summary:
Preheat oven to 400° F. Poke each sweet potato several times with a fork. Place the sweet potatoes on a foil-lined baking sheet. Bake until soft and cooked through, 50-60 minutes. Remove the potatoes from the oven to cool for a few minutes.In a small bowl, mix together sour cream and maple syrup; set aside.Heat the butter in a small saucepan over medium-low heat until brown bits start to form on the bottom of the pan and the butter turns golden brown in color, about 5 minutes. Keep a close eye on the butter - it can burn quickly.Slice the sweet potatoes open lengthwise and lightly mash up the potato inside the skin with a fork. Divide the browned butter between the potatoes and dollop the top of each with some of the maple sour cream. Serve hot.
Step by step:
1. Preheat oven to 400° F. Poke each sweet potato several times with a fork.
2. Place the sweet potatoes on a foil-lined baking sheet.
3. Bake until soft and cooked through, 50-60 minutes.
4. Remove the potatoes from the oven to cool for a few minutes.In a small bowl, mix together sour cream and maple syrup; set aside.
5. Heat the butter in a small saucepan over medium-low heat until brown bits start to form on the bottom of the pan and the butter turns golden brown in color, about 5 minutes. Keep a close eye on the butter - it can burn quickly.Slice the sweet potatoes open lengthwise and lightly mash up the potato inside the skin with a fork. Divide the browned butter between the potatoes and dollop the top of each with some of the maple sour cream.
6. Serve hot.
Nutrition Information:
covered percent of daily need
