Baked sweet potatoes with Crème fraîche and smoked paprika


The classics stay with us for a reason: they are just too good to go out of style. You only need four ingredients to whip up this evergreen and unforgettable side dish. After a mere 5 minutes of prep time and 45 minutes of hands-off baking you’ll be rewarded with a dish so beautiful and delicious that it will overshadow any main course.

Baked sweet potatoes with Crème fraîche and smoked paprika

  • 4 sweet potatoes
  • 1 cup crème fraîche or sour cream
  • smoked paprika or chili powder (or both)
  • fresh chives, diced

Preheat the oven to 400°F. Wash, scrub, and dry the potatoes, then brush them with olive oil and sprinkle with salt. Poke 6-7 holes in each potato with a sharp knife, then place them on a baking sheet lined with foil or parchment. Bake in hot oven for 45-60 minutes, turning once halfway through cooking time.

When the potatoes are soft, remove from the oven and allow them to cool slightly. Create an incision in the middle of each potato, but don’t cut them all the way in half. Fill with a few spoonfuls of crème fraîche, sprinkle with paprika or chili powder, and top with diced chives. Serve immediately.

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