Tuesday, October 27, 2009

Baked Sweet Potatoes with Rosemary Cream

These are so good I dream about them. Even Kris, who finds sweet potatoes 'stringy', loves them. No time to write more today. Love you though.

Baked Sweet Potatoes with Rosemary Cream

3 small or 2 medium sweet potatoes, washed and dried
2 tablespoons olive oil
plenty of sea or kosher salt

Rosemary Cream (mix the following ingredients together and set aside:)
4 tablespoons sour cream
2 tablespoons goat cheese, room temp
small pinch of minced fresh rosemary (about a scant 1/4 teaspoon - not too much or your potato will taste like medicine:(
tiny pinch sea or kosher salt

Preheat your oven to 400. Grease a small, rimmed baking sheet and set aside. Drizzle your sweet potatoes with the olive oil, making sure every bit is covered, then sprinkle them with kosher or sea salt so that they get a good, light coating all over.

Place the potatoes on your prepared baking sheet and bake for 45-55 minutes or until skin is lightly crisped and interior is fork tender. Let cool for 5 minutes before carefully splitting open with a serrated knife and placing a dollop of your rosemary cream inside of each. Garnish with a sprig of rosemary if desired and serve warm.

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