We decided to invite sweet potatoes to the dining table for Valentine’s Day this year, and couldn’t be happier that we did.
This is a twist on the typical savory twice-baked potato recipe. We started with twice-baked sweet potatoes—which in their own right have a marvelously sweet and rich flavor. But to top off these gorgeous boats, we made a warm compote of berries and our lusciously indulgent Black Cherry Balsamic Vinegar. The result is perfect as a side dish to your Valentine’s Day entrée, or even as the dessert if you don’t want to go too sweet with it.
For the berries, we used a bag of mixed frozen berries, but you can really use any fresh or frozen berries you’ve got on hand—try using just cherries to complement the Black Cherry Balsamic Vinegar!
Let us know how this recipe comes out for you at home. We love to see photos!
1 cup frozen or fresh berries
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon Black Cherry Balsamic Vinegar
1 large sweet potato
2 tablespoons sour cream
2 tablespoons crème fraiche, yogurt, or sour cream, for serving
Makes 2 servings.
Find this recipe at www.theolivepress.com/recipes/view/recipe-twice-baked-sweet-potatoes-with-balsamic-berry-compote