Cold Sweet Potatoes with Lime Crema

Mix a cup of sour cream with a half cup of sweet cream. Add the juice of half a lime and a tablespoon of capers. Cover, keep at room temperature for a few hours, then refrigerate.

Coat sweet potatoes with vegetable oil and generous amounts of salt. Bake until cooked through. Cool thoroughly before slicing and topping with crema and black pepper.

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