By HeatherFeather on May 11, 2004
Photo by Rita~
Photo by Rita~
"Adapted from Southern Living magazine. I used to eat a version of these at a steakhouse in Louisiana and was happy to find a recipe that comes very close. I added my own additions to the recipe to make it come closer to what the restaurant served. You may use light sour cream, reduced sodium salt,reduced calorie margarine, and sugar free maple syrup if necessary - I have made these both ways with success. Elegant enough to serve to dinner guests, and recipe doubles easily."
Serving Size: 1 (185 g)
Servings Per Recipe: 4
"Love sweet potatoes and always on the look out for different ways to prepare them. These are delish. Remind me of the topping we used to get on them in a restaurant we frequented up North. Thanks for sharing."
"I thought this was just okay. I like my sweet potatoes sweet, and this just wasn't sweet enough for me."
"I just LOVE recipes like this one. It's over the top delicious! I intend to make these WEEKLY. I can't figure out why they're called "...Ginger...", but no matter. They are divine! ~Jeff's Girl Way Out West"
"I made this recipe quite awhile ago and forgot to rate it. I can't believe I forgot because this is delicious. I wasn't sure how the sour cream would taste, but I was delighted when I took my first bite. YUM!!!!!!! I make these all the time now... Thank you, thank you."
"I didn't make these potatoes, but I did have the pleasure of having them served to me by SusieQusie who we are visiting in Dallas. This is an amazing recipe! I've never liked sweet potatoes, SQ had to insist they would be a part of our "Welcome to Dallas" dinner & I adored them! I can't wait to get back to Iceland & make them for our family & friends. This is recipe perfection & I would give more stars if I could. Thx for sharing this great recipe w/us."
"Totally over the top flavors! I think I actually moaned when I got my first bite. This puppy is dessert worthy!The only changes I made were to add 1/4 tsp. of ground ginger & a dash of black pepper. I also used both the optional butter & brown sugar. Thanks for sharing this piece of magic!"
"This was delicious and made a lunch all by itself. I'm not sure where the ginger is supposed to come in, so I skipped it and never missed it."
"These are incredible! I used to dislike sweet potatoes until my DH and I were on a trip and stopped at a roadhouse to eat one night, and they had a generous menu of sweet potatoes. I ordered mine "loaded" and this has to be the recipe they had! I have been trying to make that dish since we ate there, but I know I found it now. Thank you so much. This is so much better than your plain baked white potato. I'm planning on serving this at every cookout this summer. (I like to bake them part way and then put them on the grill to harden the skins.) This is a true keeper!!! "
"This is amazing. Really tasty and works perfectly with sweet potatoes. I baked potatoes in the oven for about an hour. Mixed the topping beforehand and put into the fridge to set so I could dollop onto the potatoes. Loved the sprinkling of brown sugar on top! Definitely a keeper. Thanks Heather."
"Sweet! Tangy! Creamy! Oh My! Out of this world! I microwaved the potatoes for 8 minutes. I cut the recipe in half with no problem. I used yogurt instead of sour cream. And used walnuts which I candied. This is a must make. I went all out and used butter too. I`m craving it as I type."