Baked Sweet Potato with Garlic Sour “Cream”

    Baked Sweet Potato with Garlic Sour “Cream”

    Ahh, sweet potatoes. Nutritious, versatile and oh so tasty. Like the bright orange colour suggests, sweet potatoes are rich in not only beta carotene, but also vitamin B6, vitamin D, vitamin C, potassium, iron and magnesium. 1 medium-sized sweet potato contains over 750% of the daily recommended intake for vitamin A and around 70% for vitamin C. And before you ask; no, you can not OD on vitamin A, provided it comes from a natural source and not pills. Whoever said you will be deficient in vital nutrients as a vegan should reconsider their statement right away and eat some sweet potato. Seriously though, fruit and vegetables are without a doubt the most nutritious foods on the planet!

    Anyways, one of my favorite ways to eat sweet potato is by baking it and then proceed to add a large dollop of homemade vegan sour “cream”. In this dish I used a brand new sour cream recipe that calls for tofu, making it perfect for those with a nut-allergy but not quite so good for the ones with a soy-allergy. To cater to everyone’s dietary needs, you can choose to use my Raw Vegan Cashew Sour Cream instead if you do not wish to use tofu and stick to this one if you cannot eat nuts. Everybody wins!


    Print Recipe
    Baked Sweet Potato with Garlic Sour “Cream” Yum
    1. Preheat the oven to 200 degrees Celsius/390 degrees Fahrenheit. Place the sweet potatoes on a baking tray lined with parchment, and place in the middle rack of the oven. Depending on the size of the potatoes bake for 40-60 minutes, or until a knife easily slips through the potato. The skin will be slightly shriveled when they are done.
    2. While the potatoes are baking, make the sour cream. Simply combine all of the ingredients in a small food processor and process until you have a smooth and creamy paste. Taste a bit and add in more garlic and salt if necessary. Store in the refrigerator until the potatoes are done.
    3. Once the potatoes are baked properly, remove the tray from the oven and allow the potatoes to cool for 10 minutes before slicing them open. Place the potatoes on a plate and add however many tablespoons of the garlic sour cream you want, and finally garnish with some chopped herbs. Some of my favorites include dill, chives or parsley.



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