You don't have to stand in the kitchen for hours for a healthy home-cooked meal. These baked golden sweet potatoes with roasted green chile and sour cream make a quick and easy lunch or dinner.
Sweet potatoes are family favorites and I make them a lot during the fall and winter seasons in Utah. My Ammi(mother) always made roasted sweet potatoes and sometimes she would add them to the vegetable curry (undhiyu) in India.
We usually had roasted or steamed sweet potatoes with wood apple chutney. When I moved to Utah, I discovered so many delicious ways to have baked sweet potatoes. I have experimented with so many different topping ideas for baked potatoes but sharing some of my favorite ones with this recipe.
How to Make Baked Sweet Potatoes
Baking sweet potatoes is such an easy kitchen task. It takes little to no prep time and while the potatoes are baking, you can prepare the toppings. Be creative with your toppings with that extra time on your hand for a filling meal or a side dish from them. 🙂
- Scrub and wash the sweet potatoes thoroughly under running water. Pat them dry with a kitchen towel. Prick them with a fork all over.
- Place the potatoes on a lined baking sheet and bake them for 45-50 minutes at 425 F.
Topping Ideas for Baked Sweet Potatoes
I always have roasted hatch green chile sauce in my refrigerator. There are so many ways to use roasted green chile sauce but having it with baked potatoes takes the meal to the next level.
Split the baked and cooled potatoes with a butter knife. Season it with salt and top it off with your favorite toppings.
Mashed avocado, sour cream, Greek yogurt, butter, leftover butter chicken, onion raita, chutney raita, and corn are some of the easy-to-make and-find toppings. They all taste great with baked sweet potatoes.
Kitchen Tools You’ll Need
More Quick and Easy Recipes
- Aloo Palak (Indian Spinach and Potatoes)
- Easy Tandoori Chicken
- Hasselback Butternut Squash with Chili Olives
- Moong Dal (Yellow Indian Lentil)
- Chicken and Potato Curry
- Dal Tadka
- Oven-Roasted Mackerel
Baked Sweet Potatoes with Roasted Green Chile
Ingredients
- 2 golden sweet potatoes
Topping Ideas
- roasted green chile , I used 505southwestern from costco
- sour cream , as your heart desires
- Greek yogurt , healthier option to sour cream
- onion raita , a dollop
- chutney raita , a generous drizzle
- butter
- avocado , mashed, diced, or sliced
- cooked corn
- salt & pepper
Instructions
- Preheat the oven to 425 F. Line a baking sheet with foil or parchment paper.
- Scrub and wash the sweet potatoes thoroughly under running water. Pat them dry with a kitchen towel. Prick them with a fork all over.
- Place the potatoes on a lined baking sheet and bake them for 45-50 minutes at 425 F.
- Split the baked and cooled potatoes with a butter knife. Season it with salt and top it off with roasted chile and sour cream or your favorite toppings.
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