The theme this month kind of happened accidentally! I realized earlier this week that all the recipes I have lined up are my favorite fall flavors. Pumpkin. Sweet potato. Butternut squash (calm down; you'll get that one next week). I love it. I love the heartiness. I love how they're comfort flavors. I love the vibrant orange colors and creamy velvety textures. I love the sweet yet savory flavors. I love that each of the combinations is something I'd never think of on my own. This dish is no different. I love sweet potatoes (my mama's nickname for me is Sweet Potato Pie). And I love jalapenos. But I'd never think to pair the two. In fact, I'm a little surprised that I was bold enough to try this recipe. But I'm so glad that I did. Serve these potatoes with steaks and a big green salad. Or pork tenderloin. Or poultry. They're so versatile. So flavorful. So different. Even my mama, who's not a huge sweet potato fan, loved them and asked for the recipe. So go ahead, trust me, and try this dish. You won't be sorry!
4 sweet potatoes
1/2 cup sour cream (I used reduced fat)
1 tablespoon pure maple syrup
1 tablespoon seeded minced jalapeno
1 teaspoon lime juice
Preheat the oven to 450 with rack in the center.
Wash and dry sweet potatoes. Drizzle with olive oil and sprinkle with salt. Wrap in foil. Bake until soft when pierced, 45-60 minutes.
Combine sour cream, syrup, jalapeno, lime juice, and salt.
Serve potatoes with sour cream mixture, bacon bits, and scallions.