Roasted Sweet Potatoes
with honey crème fraiche, green onion, & parsley
Eating healthy sucks. I don’t care what anyone says, healthy food is boring, bland, and just plain “blah!” Seeds and granola should be left for the birds and squirrels of the world. With that being said I have decided to cross over to the “dark side” and create some healthy side dishes for 2016. Every year I promise myself that I am going to get healthy, lose weight (lame) and take on life with a new zest…and fail…miserably usually after only a few weeks of trying. This year is going to be different and it starts in the kitchen…well, somewhat in the kitchen.
Potatoes are a favorite of mine. If I could eat them everyday I would, but unfortunately, they are high in starch and carbs. In comes the sweet potato…ta daaaaaaaaaaa! It’s still a potato, but it is a healthier version (or so they say). Roasting any vegetable allows the natural flavors to come out and enhance the overall taste. Sweet potatoes are no exception. They take on a sweet, nutty and creamy taste that is out of this world delicious and totally solves my potato addiction.
Crème fraiche is a French sour cream, that is less tart, but more creamy and a perfect topping for a roasted potato. The fresh green onion and parsley adds a nice bite that cuts the sweetness from the potato and topping. I have to say, if all meals taste like this and areas easy to make then, this healthy eating can go from no can do, to a SO can do!
Ingredients: Yields 3 servings
- 3 Medium Sweet Potatoes, skin on
- 3 ½ tbsp. of Crème Fraiche
- 2 tbsp. Honey
- 2 tbsp. Parsley, finely chopped
- 2 tbsp. Green Onion, finely chopped
- Salt/ Pepper
Directions:
- Preheat oven to 400 degrees F.
- Wash the potatoes with the skin on and pat dry. Place on a baking tray and cut a cross into the top of the potatoes with a knife to allow steam to release while roasting.
- Roast for 1 to 1 ½ hrs. (depending on potato size).
- While the potatoes are roasting prepare the toppings. Chop the parsley and green onion. Set aside. Mix together the crème fraiche and honey and refrigerate until ready to serve.
- Remove potatoes from the oven once they are finished (be careful because they are super hot). Serve with a dollop of the crème fraiche and then top with the parsley and green onion.