Easy Recipe: Yummy Cumin Baked Sweet Potato w/ Ancho Crema

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Before you jump to Cumin Baked Sweet Potato w/ Ancho Crema recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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You may prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. Perhaps the realization that an oven uses 75% more energy will motivate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You might reckon that you save energy by washing your dishes by hand, nonetheless that is certainly not true. A dishwasher is particularly efficient when it’s full before a cycle is going. Save even more money by air drying or cool drying your dishes as an alternative to heat drying them.

As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is something we can all accomplish, without difficulty. Largely, all it will take is a little bit of common sense.

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

The ingredients needed to cook Cumin Baked Sweet Potato w/ Ancho Crema:

1. Get of sweet potatoes.
2. Use of peanut oil; as needed.
3. Prepare of cumin.
4. Use of smoked paprika.
5. You need of butter; room temp.
6. You need of sour cream.
7. You need of brown sugar.
8. You need of honey.
9. Use of ancho chile powder.
10. Use of small orange; zested.
11. Get of cilantro; chiffonade.
12. Use of 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,.

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