Trisha Yearwood's Loaded Sweet Potatoes | Trisha's Southern Kitchen | Food Network

Trisha adds sour cream, sweetened pepitas and mint to fluffy baked sweet potatoes!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

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Loaded Sweet Potatoes
Level: Easy
Total: 1 hr 30 min (includes cooling time)
Active: 25 min
Yield: 4 servings

Ingredients

4 medium sweet potatoes, scrubbed
1/2 cup pepitas or pumpkin seeds
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch cayenne pepper
1/2 cup sour cream
1/4 cup fresh mint leaves, torn

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Place the sweet potatoes on one of the prepared baking sheets. Bake until the sweet potatoes are soft to a light squeeze (with a mitt or towel), 45 minutes to an hour.

Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and set aside.

Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot. Add 1 tablespoon water to the skillet and stir until the sugar is melted. Stir in the pepitas until they are completely coated, then spread the mixture on the other lined baking sheet. Let cool completely.

Let the sweet potatoes cool slightly. Slice them in half, then lightly mash the flesh in the skin with a fork. Transfer the sweet potatoes to a serving tray. Dollop each with about 1/4 cup sour cream, then sprinkle each with the pepitas and mint. Serve immediately.

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Trisha Yearwood's Loaded Sweet Potatoes | Trisha's Southern Kitchen | Food Network
https://www.youtube.com/watch?v=QrQ--BoaXds