Hi, I’m Laura. Today, we’re going to make cumin baked sweet potato w/ ancho crema recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cumin Baked Sweet Potato w/ Ancho Crema Recipe
Cumin Baked Sweet Potato w/ Ancho Crema is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Cumin Baked Sweet Potato w/ Ancho Crema is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have cumin baked sweet potato w/ ancho crema using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cumin Baked Sweet Potato w/ Ancho Crema:
- Prepare 2 sweet potatoes
- Take peanut oil; as needed
- Make ready 1/2 t cumin
- Take 1/4 t smoked paprika
- Get 2 T butter; room temp
- Take 1/4 C sour cream
- Take 1 t brown sugar
- Take 1 t honey
- Make ready 1/2 t ancho chile powder
- Take 1 small orange; zested
- Get 1 pinch cilantro; chiffonade
- Get 1 pinch salt
Steps to make Cumin Baked Sweet Potato w/ Ancho Crema:
- Coat potatoes in peanut oil. Wrap in tin foil and bake at 350° for approximately 35 minutes or until potatoes are easily pierced with a paring knife.
- Combine cumin and smoked paprika together in a small bowl. Use a small sifter or mesh strainer if possible while seasoning potatoes to avoid splotches.
- Combine sour cream, brown sugar, honey, and ancho chile together in a mixing bowl. Add a tiny pinch of salt. Whisk.
- Cut potatoes lengthwise to open. Spread 1 T of butter for each potato. Season with cumin mixture and a pinch of salt. Garnish with ancho crema, orange zest, and cilantro.
- Variations; Ground jalapeño powder, cinnamon, nutmeg, clove, allspice, pumpkin pie spice, sumac, chile powder, lemon, lime, pineapple, agave,
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