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