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
- 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.