Baked Sweet Potato with Sour Cream

Picture a soft, caramelized sweet potato topped with a rich, tangy sour cream, fresh cilantro, and a vibrant heat from jalapeño. This dish makes an excellent side, starter, or component of your main course. Here’s the recipe:

Serves 4 people | prep time 10 minutes |cooking time 45-60 minutes  

Ingredients:

-        4 medium-sized sweet potatoes

-        2 tbsp olive oil

-        ½ cup sour cream

-        Juice and zest of 1 lemon

-        Fresh cilantro, chopped

-        Flaky sea salt

-        ½ lemon or lime (for serving)

-        1 small fresh jalapeño, diced (optional, for heat)

Instructions:

1.      Prepare the sweet potatoes:

-        Preheat the oven to 400°F

-        Wash and scrub the sweet potatoes, then pat them dry.

-        You can leave the skin on for extra texture and flavor.

2.      Roast the sweet potatoes:

-        Pierce the sweet potatoes a few times with a fork. 

-        Place them on a baking sheet lined with parchment paper and drizzle with olive oil.

-        Sprinkle with a little salt.

-        Roast for about 45 minutes to 1 hour, or until they are tender and easily pierced with a fork. 

-        You can also wrap them in foil for a softer skin.

3.      Prepare the sour cream:

-        Mix the sour cream with the lemon juice and zest in a bowl. 

-        Season with salt to taste.

4.      Assemble the dish:

-        Once the sweet potatoes are done, cut them in half lengthwise or make a slit down the middle. 

-        Spoon a generous amount of the sour cream mixture over the potatoes.

-        Sprinkle with freshly chopped cilantro, a pinch of flaky sea salt.

-        For an optional touch of heat, sprinkle the diced jalapeño over the top.

-        Serve with a lemon or lime wedge.

Bon appétit.

Forough & Le Bon Nosh Team