Sweet baked potato

Not everyone likes sweet potatoes, maybe its their color? I happen to love them, YUM!!

I usually eat them with brown sugar, butter and pecans; at thanksgiving and christmas. And here is where I think the true misconception begins.  Sweet potatoes do not always have to be prepared sweet.  As in pies, pancakes, or the traditional candied version. I like the new french fry craze the best, especially the dipping sauces that go with them.  Which is what inspired me to make this spicy sour cream topping for my sweet baked potato.

This is a slightly sweet and spicy sauce that could be lightened with the use of yogurt if you wish.  I think I might try it on some baked butternut squash, or maybe a garnish on a pumpkin soup. How about acorn squash ravioli with a warm looser version of this sauce.


1 cup sour cream
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1 tsp paprika
2 T brown sugar
1 tsp salt
1/2 tsp black pepper


  1. Mix the dry ingredients together.
  2. Add in the sour cream and refrigerate for 30 to an hour to let the flavors fully absorb into the sour cream.
  3. Use as a dip or as a topping.

soup and sauce Vegetarian

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: