Oven Roasted Purple Sweet Potato

Ingredients

• 5 medium sweet potatoes
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp crushed black pepper
• crushed chili flakes (optional)
• 1 cup sour cream (vegan if necessary)
• 1/2 cup cilantro, chopped
• juice of one lime
• Toppings: fresh chives (chopped), cilantro (chopped)

Directions

1. Line a baking sheet with parchment paper and preheat the oven to 400°F.
2. Wash and scrub the potatoes (I use a veggie brush). Dry them using a towel and poke them 5-6 times using a fork.
3. Place the potatoes onto the baking sheet and put them in the oven. Bake for 50-60 mins. To tell if they are finished baking, insert a knife into the potato, there should be no resistance felt.
4. Once finished baking, slice the potato half way lengthwise so that you can stuff the potato.
5. In a bowl, mix together the olive oil, sea salt, black pepper, and chili flakes.
6. In another bowl, stir together the sour cream, cilantro, lime juice, and pinch of sea salt.
7. Using a silicone brush, brush each potato with the oil mix. Next, using a spoon add the sour cream mix to the potatoes.
8. Serve warm.

Recipe notes:

For vegan use vegan sour cream, I like the Kite Hill brand.

Your notes: