Baked Sweet Potato with Maple Jalapeno Sour Cream
Transform your dinner table with this irresistible recipe for Baked Sweet Potato with Maple Jalapeño Sour Cream—an effortless blend of comfort and bold flavors. Perfectly roasted sweet potatoes, tender and caramelized, are elevated by a creamy topping that marries the sweetness of maple syrup with the spicy kick of fresh jalapeño. A hint of lime juice adds brightness, while a sprinkle of fresh cilantro creates the perfect finishing touch. This vibrant dish is easy to prepare, with just 10 minutes of prep and a hands-off roasting time, making it an ideal side or standalone meal. Whether you’re looking for healthy weeknight dinner ideas or a show-stopping dish for entertaining, this sweet and savory recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons maple syrup
- 1 small, finely chopped jalapeno pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons butter (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and scrub the sweet potatoes thoroughly under running water and pat them dry. Pierce each potato a few times with a fork to allow steam to escape during baking.
Rub each sweet potato with olive oil and sprinkle evenly with salt and pepper. Place the potatoes on the prepared baking sheet.
Bake the sweet potatoes in the preheated oven for 40-45 minutes, or until they are tender and a knife easily slides through the flesh.
While the sweet potatoes bake, prepare the maple jalapeno sour cream. In a medium bowl, combine the sour cream, maple syrup, finely chopped jalapeno, and lime juice. Mix well until smooth.
Taste the sour cream mixture and adjust the seasoning with salt and additional maple syrup if desired. Cover and refrigerate until ready to serve.
Once the sweet potatoes are fully baked, remove them from the oven and let them cool for 5 minutes. Slice each potato lengthwise down the center, being careful not to cut all the way through. Use a fork to gently fluff the flesh inside.
If desired, add a small pat of butter to each sweet potato for extra richness. Spoon a generous dollop of the maple jalapeno sour cream over each potato and garnish with chopped fresh cilantro.
Serve the baked sweet potatoes warm and enjoy!
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 66.1 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 479 mg | 37% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
