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:

Quickview
339k Calories
4g Protein
14g Total Fat
49g Carbs
9% Health Score
Limit These
Calories
339k
17%

Fat
14g
22%

  Saturated Fat
8g
55%

Carbohydrates
49g
17%

  Sugar
13g
15%

Cholesterol
37mg
13%

Sodium
223mg
10%

Get Enough Of These
Protein
4g
8%

Vitamin A
32507IU
650%

Manganese
0.7mg
35%

Fiber
6g
27%

Vitamin B6
0.49mg
24%

Potassium
815mg
23%

Vitamin B5
1mg
19%

Copper
0.35mg
17%

Magnesium
60mg
15%

Vitamin B2
0.25mg
15%

Phosphorus
141mg
14%

Vitamin B1
0.19mg
13%

Calcium
107mg
11%

Iron
1mg
8%

Vitamin C
5mg
7%

Folate
27µg
7%

Vitamin B3
1mg
6%

Vitamin E
0.96mg
6%

Zinc
0.83mg
6%

Vitamin K
5µg
5%

Selenium
2µg
3%

Vitamin D
0.27µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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