Baked Sweet Potatoes with maple-jalapeno sour cream
Yes, this sounds so weird. BUT…it is really, really tasty. Especially if you want an alternative to sweet potatoes with brown sugar. This is a savory version of sweet potatoes. It is good enough (for me) to eat as my main course, and it is a nice vegetarian option.
For the Sweet Potatoes:
Rub with Olive oil and sprinkle with kosher salt:
4 sweet potatoes, scrubbed and dried (do not poke with fork)
For the Topping:
½ cup sour cream or plain yogurt (I have also used crème fraiche)
1 T. pure maple syrup
2 tsp jalapeno, seeded and minced
1 tsp. fresh lime juice
salt and Tabasco to taste
Preheat oven to 450 with rack positioned in the center. Rub scrubbed, dried sweet potatoes with oil and salt. Bake directly on rack for 40-45 minutes, or until soft when squeezed.
Combine all topping ingredients; chill until ready to serve. Split potatoes like a baked potatoe and put on Maple-Jalapeno Sour Cream when potatoes are still hot so that it melts into the potatoe.