Trisha Yearwood's Loaded Sweet Potatoes | Trisha's Southern Kitchen

Trisha adds sour cream, sweetened pepitas and mint to fluffy baked sweet potatoes! Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3F3tBky Subscribe to Food Network ▶ http://foodtv.com/YouTube Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Loaded Sweet Potatoes Level: Easy Total: 1 hr 30 min (includes cooling time) Active: 25 min Yield: 4 servings Ingredients 4 medium sweet potatoes, scrubbed 1/2 cup pepitas or pumpkin seeds 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt Pinch cayenne pepper 1/2 cup sour cream 1/4 cup fresh mint leaves, torn Directions Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Place the sweet potatoes on one of the prepared baking sheets. Bake until the sweet potatoes are soft to a light squeeze (with a mitt or towel), 45 minutes to an hour. Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and set aside. Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot. Add 1 tablespoon 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. Let the sweet potatoes cool 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 1/4 cup sour cream, then sprinkle each with the pepitas and mint. Serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork #LoadedSweetPotatoes Trisha Yearwood's Loaded Sweet Potatoes | Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=QrQ--BoaXds