Even though sweet potatoes are mostly sold in the summer. Its taste reminds me of autumn. Maybe because its similarity to pumpkins? Whatever, it tastes great anyway!
The mustard sour cream dip gives a nice balance to the sweetness of the sweet potato. You can also use it for a bread spread!
2 sweet potatoes
3 cloves garlic, crushed
8 twigs of rosemary
for the dip:
200 gr (herbs) sour cream
if you are using a normal sour cream: 2 twigs of parsley and some chives
1 tbsp of mustard
salt and pepper
Preheat the oven to 200 degree C / 395 F.
Cut the sweet potatoes to fries shape (I have never peeled them because I love potato skin!). In a bowl, coat them with olive oil then mix in garlic, rosemary, salt and pepper then put them on a grease-proofed baking plate. Bake for 30 minutes until golden brown.
Mix the dip ingredients together into a well mixed dip. It should have a very light yellow color.