Baked Sweet Potatoes with Sour Cream and Sweet Chilli Sauce

I cant believe that I never thought of baking a sweet potato. How many sweet potato recipes I must have made over the years and I never thought of just putting them whole in the oven and removing them an hour later. That’s it. Healthier than a normal potato, they bake perfectly, and are a stunning deep orange when you cut them open. But what to serve them with? Well, Chilli con Carne would be lovely, or Spicy Black Bean Chilli, but both involve quite a lot of work. I was thinking more on the super quick and simple baked potato fillings – baked beans, grated cheese, tinned sweetcorn. But none of those sounded at all nice with a sweet potato. So I turned to my absolutely favourite accompaniment of all, the unassuming sounding but totally delicious combination of sour cream with sweet chilli sauce. It was perfect!

Baked Sweet Potatoes

Wash your sweet potatoes and dry well and place on a baking tray lined with baking parchment. Cook in a pre-heated oven for about one hour depending on size. They are cooked when you can easily squeeze them. Remove, cut open and sprinkle with a little sea salt.

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