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Cumin Baked Sweet Potato w/ Ancho Crema
Cumin Baked Sweet Potato w/ Ancho Crema

Before you jump to Cumin Baked Sweet Potato w/ Ancho Crema recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

For the most part, people have been conditioned to think that “comfort” foods are bad for the body and should be avoided. If your comfort food is candy or junk food this is true. Other times, however, comfort foods can be totally nourishing and it’s good for you to eat them. There are several foods that basically can improve your moods when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.

Grains can be great for driving away a bad mood. Barley, millet, quinoa, etc are fantastic at helping you feel better. They fill you up better and that can help improve your moods too. Feeling famished can actually make you feel terrible! The reason these grains help your mood so much is that they are not difficult for your stomach to digest. They are easier to digest than other foods which helps kick up your blood sugar levels and that, in turn, elevates your mood.

You can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Go with these suggestions instead!

We hope you got benefit from reading it, now let’s go back to cumin baked sweet potato w/ ancho crema recipe. To cook cumin baked sweet potato w/ ancho crema you only need 12 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Cumin Baked Sweet Potato w/ Ancho Crema:
  1. Prepare 2 sweet potatoes
  2. Take peanut oil; as needed
  3. Get 1/2 t cumin
  4. Get 1/4 t smoked paprika
  5. Use 2 T butter; room temp
  6. Take 1/4 C sour cream
  7. You need 1 t brown sugar
  8. Use 1 t honey
  9. Prepare 1/2 t ancho chile powder
  10. Take 1 small orange; zested
  11. Take 1 pinch cilantro; chiffonade
  12. You need 1 pinch salt
Instructions to make Cumin Baked Sweet Potato w/ Ancho Crema:
  1. 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.
  2. 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.
  3. Combine sour cream, brown sugar, honey, and ancho chile together in a mixing bowl. Add a tiny pinch of salt. Whisk.
  4. 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.
  5. 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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