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