8 Organic 2-1/2 ounce Baby Sweet Potatoes
1 tablespoon of extra virgin olive oil
8 teaspoons of unsalted organic butter, or Earth Balance Vegan Butter, room temperature. Set aside
3 tablespoons of sour cream or Vegan Sour Cream
3/4 cups of “FLOURISH”, Granola, “Pumpkin Spiced Latte” is perfect with this, however, It is only available in the fall. Try the toasted Maple Crunch Flourish Granola or the Chocolate Chip Cookie Granola!
1 Jalapeno Red or green, sliced into thin round pieces
Pinch of Kosher salt to sprinkle over each potato after it’s baked and assembled
Fresh Italian Parsley for Garnish!
PRE-HEAT OVEN 375F.
Rinse and scrub the dirt off the sweet potato then dry with a paper towel
Pour half of the olive oil into your hands and coat each potato adding more oil to your hands if needed
Arrange the potatoes in a baking pan and roast for 45 minutes to get them soft and creamy and caramelized
Remove the potatoes from the oven. Make a slit down the potatoes with a sharp paring knife almost to the end of both sides. Push the sides inward to open up the potato and expose the flesh
Add one teaspoon of the butter or Earth Balance into each potato followed by 1 tablespoon each of the sour cream or Vegan Sour Cream
Sprinkle1 tablespoon of your choice of Granola over each potato
ADD THE PARSLEY AND ONE SLICE OF THE JALAPENO INTO EACH POTATO!
SPRINKLE A PINCH OF SALT AND CRACKED BLACK PEPPER ON EACH POTATO
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