Baked Sweet Potatoes with Maple-Jalapeño Sour Cream
4 sweet potatoes (or yams) scrubbed and dried
- Kowalski’s Extra Virgin Olive Oil
- sea salt
- garnishes, as desired: Maple-Jalapeño Sour Cream (recipe below), crumbled and cooked bacon, thinly sliced green onions or snipped chives
Rub potatoes lightly with oil; sprinkle with salt. Prick several times with a fork. Bake in a preheated 450° oven until a knife easily pierces all the way to the center (40-60 min. depending greatly on the size and shape of the potato).
Maple-Jalapeño Sour Cream: In a small dish, stir together 1/2 cup sour cream, 1 tbsp. Kowalski’s Pure Maple Syrup, 2 tsp. minced jalapeño pepper, 1 tsp. fresh squeezed lime juice and hot sauce to taste. Season to taste with freshly ground Kowalski’s Sea Salt and Black Peppercorns.