Baked sweet potatoes with spiced lime cream

Name: Baked sweet potatoes with spiced lime cream
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 Evangeline Sweet Potatoes (about 200g each); 1 tbsp olive oil; 200 g crème fraîche; 1 unwaxed lime, zest of all, 1 tbsp juice; 2½ tsp Cooks’ Ingredients Mexican-Style Seasoning; ¾ tsp fine sea salt; 25 g pack coriander, roughly chopped; 6 tbsp Cooks’ Ingredients Crispy Fried Onions

There are pleasing contrasts of texture and flavour here: soft sweet potato, cool cream, fresh citrus and vivid spice – all topped off with a crunchy sprinkling of crispy onions. A great lunch or simple supper.

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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4 Evangeline Sweet Potatoes (about 200g each)
1 tbsp olive oil
200g crème fraîche
1 unwaxed lime, zest of all, 1 tbsp juice
2½ tsp Cooks’ Ingredients Mexican-Style Seasoning
¾ tsp fine sea salt
½ x 25g pack coriander, roughly chopped
6 tbsp Cooks’ Ingredients Crispy Fried Onions

Preheat the oven to 200ºC, gas mark 6 and line a roasting tin with foil. Pierce the skin of each potato several times with a fork, rub with the oil and sprinkle with a little salt. Put in the tin and roast in the oven for 1 hour, turning halfway through, until a knife slides easily into the centre.
Meanwhile, in a bowl, mix the crème fraîche, lime zest and juice, Mexican seasoning, the salt and some freshly ground black pepper.
Slit the top of each sweet potato lengthways, press the ends to open up a pouch in the middle and season the insides. Dollop with the crème fraîche mixture, then sprinkle with the coriander and crispy onions. Serve with a crisp green salad, if you fancy.

Cook’s tip

Leftovers, Crispy fried onions

These are the time-poor cook’s best friend. They bring flavour and crunch to so many dishes – try scattering over noodle dishes, tossing through salads or adding to sandwich fillings.

Typical values per serving when made using specific products in recipe