Nov 7, 2011
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Baked Sweet Potatoes with Brown Sugar and Black Pepper

SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural. This recipe appeared in our November 2011 issue, with the story Superb Sides.
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Baked Sweet Potatoes with Brown Sugar and Black Pepper Enlarge Image Credit: Todd Coleman
SERVES 8

ingredients

8 sweet potatoes
1 cup (16 tbsp.) unsalted butter
1 cup (16 tbsp.) dark brown sugar
Fresh-ground black pepper
Kosher salt, to taste

instructions

Heat oven to 425°. Place sweet potatoes on a foil-lined baking sheet and bake until soft, about 1 hour and 15 minutes. Remove potatoes from oven and allow to cool for 10 minutes. Split potatoes open and put 2 tbsp. butter and 2 tbsp. sugar into each potato. Season liberally with black pepper. Finish with kosher salt to taste.
Baked Sweet Potatoes with Brown Sugar and Black Pepper

This article was first published in Saveur in Issue #142

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Ratings & Reviews (2)

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good.
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I've made this for many years - a very good combination - I don't like "sweet marshmellows stuff"
I'LL TELL YOU WHAT I WILL COME BACK TO YOUR SITE IN A COUPLE OF WEEKS MAYBE BY THEN YOU WILL HAVE GOTTEN RID OF THAT DUNKIN DONUT RECIPS
BYE FOR NOW -
JANET
Baked Sweet Potatoes with Brown Sugar and Black Pepper 3 5 1 2

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