Get ready to transform the humble sweet potato into a culinary masterpiece that will make your taste buds dance with excitement! This Baked Sweet Potato with Maple Jalapeño Sour Cream is not just another side dish—it's a flavor explosion that combines the natural sweetness of perfectly roasted sweet potatoes with a bold, creamy topping that brings just the right amount of heat and complexity. Whether you're a home cook looking to impress or someone craving a restaurant-quality dish without leaving your kitchen, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1/2 cup sour cream
- 2 tbsp maple syrup
- 1 jalapeno, finely chopped
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Thoroughly wash the sweet potatoes under cool running water. Pat them dry completely with paper towels.
- Using a fork, pierce each sweet potato 5-6 times around its surface. This allows steam to escape during baking and prevents potential splitting.
- Rub each sweet potato lightly with olive oil and sprinkle with a pinch of salt to enhance natural flavors.
- Place the sweet potatoes directly on the prepared baking sheet, ensuring they are not touching each other for even heat circulation.
- Bake in the preheated oven for 40-45 minutes, turning once halfway through cooking. Potatoes are done when they can be easily pierced with a fork and the skin is slightly crispy.
- While potatoes are baking, prepare the maple jalapeño sour cream. In a small bowl, mix sour cream, maple syrup, and finely chopped jalapeño. Season with a pinch of salt and set aside.
- Once potatoes are done, remove from oven and let rest for 5 minutes to allow internal temperature to stabilize.
- Split each potato lengthwise and slightly fluff the interior with a fork.
- Top each baked sweet potato generously with the prepared maple jalapeño sour cream.
- Serve immediately while warm, optionally garnishing with additional chopped jalapeño or fresh herbs if desired.
Tips
- Choose uniform-sized sweet potatoes to ensure even cooking
- Always pat potatoes completely dry before oiling to achieve a crispy skin
- Don't skip piercing the potatoes—this prevents potential potato explosions in your oven
- Use a digital food thermometer to check internal temperature (should reach 210°F for perfect softness)
- For extra flavor, experiment with different olive oils or add smoked paprika before roasting
- If you prefer less heat, remove jalapeño seeds before chopping
- Make the maple jalapeño sour cream ahead of time to let flavors meld together
- Serve immediately for the best texture and temperature contrast
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
