Thanksgiving demands sweet potatoes in my book and everyone agreed these are the best ever.  As I said these come from Trisha Yearwood’s TV show.  Wednesday was my prep day and I did everything for the sweet potatoes but bake them.  I did that when the turkey was 1 hr from being done.  Depending what else you serving it can serve 8 or 4.

Ingredients:

4 medium sweet potatoes, scrubbed

1/2 C pepitas or pumpkin seeds

3 T brown sugar

1/2 t ground cinnamon

1/2 t kosher salt

Pinch of cayenne pepper

1/2 C sour cream

1/4 C fresh mint leaves, torn

Directions:

1. Preheat the oven to 450 degrees F.  Line a baking sheet with parchment paper.
2. Place the sweet potatoes on one of the prepared baking sheets.  Bake until the sweet potatoes are soft to a light squeeze, 45 minutes to an hour.  (I just put them in the oven with the turkey at its temperature.)
3. Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2-3 minutes.  Remove from the heat and set aside.
4. Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot.  Add 1 T water to the skillet and stir until the sugar is melted.  Stir in the pepitas until they are completely coated, then spread the mixture on the other lined baking sheet.  Let cool completely.  (You are essentially making peanut brittle so be sure it is parchment paper.)
5. Let the sweet potatoes slightly.  Slice them in half, then lightly mash the flesh in the skin with a fork.  Transfer the sweet potatoes to a serving tray.  Dollop each with about a T of sour cream.  Then sprinkle each with the pepitas and mint.  
6. Serve immediately.  

I’m thinking of making these again for Christmas.  They were to die for.