Served at the 2016 Holiday Fare Wine Trail

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 degrees; 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.

Best paired with Adam Puchta Winery Hunter’s Red

Baked Sweet Potatoes Adam Puchta Winery

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