Sometimes it seems like white potatoes get all the glory. We eat them baked, fried, mashed, boiled, scalloped, roasted and au gratin. Sweet potatoes are just as versatile and delicious, and they’re packed with so many more nutrients than white potatoes. There are literally hundreds of ways to serve these tasty spuds, but this recipe will prove to light up your fall with nutritious flavor.
Servings: 5
Ingredients:
- • 6 sweet potatoes
- • ¾ cup sour cream
- • 2 tbsp butter
- • 1 tbsp dry ranch dip mix, such as Hidden Valley
- • 1 small red pepper, seeded and thinly sliced
- • 2 scallions, thinly sliced
Directions:
- • Heat oven to 325°F.
- • With a fork, prick potatoes all over and microwave until tender, about 10 min.
- • Let stand until cool enough to handle.
- • Line baking sheet with foil.
- • Horizontally cut top third from each potato.
- • Carefully scoop potato from skins, leaving ¼-thick shells.
- • Discard skins and reserve shells.
- • In a bowl, mash potato flesh with sour cream, butter, and dip mix until smooth.
- • Transfer to a pastry bag fitted with a star tip and pipe mixture into reserved shells. If you don’t have a pastry bag, spoon mixture into shells.
- • Place shells on baking sheet and bake until heated through, 10–15 min.
- • Top with pepper strips and scallions.
- • If desired, sprinkle with cracked black pepper.
