Baked Sweet Potatoes with Sour Cream

0
Average: 0 (0 votes)
(0 votes)
Baked Sweet Potatoes with Sour Cream
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in

Ingredients

for
8
Ingredients
8 Sweet potato
400 grams salt (coarse-grained)
4 thyme
4 rosemary
600 grams carrots
1 pc ginger (4 cm)
salt
freshly ground peppers
butter
Crème fraiche (350 grams)
How healthy are the main ingredients?
carrotgingerSweet potatosaltthymerosemary

Preparation steps

1.

Preheat the oven to 180°C. Rinse the potatoes and pat dry. Sprinkle a baking sheet with the salt and the herbs (some torn small), mix and place the potatoes in the salt bed. Bake on the second shelf from the bottom for 60-70 minutes.

2.

Meanwhile, peel the carrots, cut into pieces and cook until tender about 10-15 minutes in boiling salted water. Remove and set some of the cooking water aside. Peel the ginger and grate finely. Puree the carrots finely, then mix with 1-2 teaspoons of butter and ginger. Combine with 2 tablespoons sour cream, perhaps with 1-2 tablespoons of the cooking water, then season with salt and pepper.

3.

Cut the finished potatoes in half and spread with the carrot mousse. Give each a thick dollop of sour cream on it, season with pepper and serve garnished with carrot shavings and to taste with herbs.