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The ingredients needed to make Cumin Baked Sweet Potato w/ Ancho Crema:
- Prepare 2 sweet potatoes
- Take peanut oil; as needed
- Use 1/2 t cumin
- Prepare 1/4 t smoked paprika
- Use 2 T butter; room temp
- Take 1/4 C sour cream
- Prepare 1 t brown sugar
- Take 1 t honey
- You need 1/2 t ancho chile powder
- You need 1 small orange; zested
- You need 1 pinch cilantro; chiffonade
- You need 1 pinch salt
Instructions 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,
The ancho chili marinade, spiked with lime, Worcestershire sauce and soy sauce, would taste great on. with Sweet Potatoes & Avocado. Easy chicken chili gets incredible depth of flavor from smoky ancho chile paste, Mexican spices, and fresh orange juice—stirred into the pot before serving for a hint of sweetness. Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy. Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together.
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