Baked Sweet Potatoes with Sour Cream and Ginger
- 4 large sweet potatoes, scrubbed
- 1/2 cup Darigold sour cream, plus additional for garnish
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons brown sugar
- 2 green onions, finely chopped
- Salt and ground black pepper to taste
Position rack in center of oven and preheat to 400°F. Line a baking sheet with foil. Pierce potatoes in several places with a fork and place on baking sheet. Bake until potatoes are tender when pierced with a knife (45 - 55 minutes).
Holding each hot potato in a towel, slice in half crosswise. Carefully scrape out potato flesh, leaving 1/4-inch of the sides intact, and transfer to a bowl. Cut off the pointy tips of the potato shells so they will stand up; set aside. Mix in the sour cream, ginger, brown sugar and green onions; season with salt and pepper. Spoon back into the shells and return to the baking sheet. Bake until hot (about 20 minutes). Garnish with additional sour cream, if desired.
RECIPE YIELD/SERVING SIZE
Makes 6 to 8 servings