Sour Cream Balsamic Sweet Potatoes

By lorik

Ingredients

• 3 to 4 pounds sweet potatoes (4 to 5 medium potatoes), baked and peeled
• 1/4 cup packed light brown sugar
• 1/4 cup sour cream
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

Mash the still-warm sweet potatoes until smooth in a large bowl. Add the brown sugar, sour cream, vinegar, and salt. Stir to combine. Serve warm or at room temperature.

Recipe Notes:
Make ahead: The sweet potatoes can be baked up to 5 days in advance and stored in a sealed container in the refrigerator. Peel and mash the potatoes, then reheat over medium-low heat on the stovetop when ready to finish and serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Per serving, based on 6 servings. (% daily value)
Calories 286 Fat 2 g (3.1%) Saturated 1.2 g (5.8%) Carbs 63.4 g (21.1%) Fiber 7.9 g (31.8%) Sugars 21 g Protein 4.4 g (8.8%) Cholesterol 5 mg (1.7%) Sodium 312.9 mg (13%)