Charry Baked Sweet Potato with Sour Cream, Yuzu Kosho & Shichimi Togarashi
By Gizzi Erskine
There a few more satisfying dishes than a baked sweet potato, particularly with this easy topping. There’s salty-sharpness from Yuzu Kosho and delicious heat from Rooted Spices Shichimi Togarashi – exotic flavours, which can be heaped on a sweet potato in a matter of seconds for a decadent little lunch.
Prep time: 15 minutes
Cooking time: 30 minutes
2 sweet potatoes
Pinch of salt
4 tbsp sour cream
3 spring onions, very finely sliced
2 tbsp Yuzu Kosho*
1 tsp Rooted Spices Shichimi Togarashi
Preheat the oven to 240C.
Place the sweet potatoes in the oven once it has reached full temperature, and bake for 30 minutes until the skins begin to char.
Once ready, cut a cross in the skin of the sweet potatoes and squeeze together to expose the soft buttery middle.
Sprinkle salt over both the potatoes and then spoon over 2 tablespoons of sour cream per potato, followed by a generous tablespoon of yuzu kosho.
Sprinkle Rooted Spice Shichimi Togarashi over both, and then finally garnish with the spring onions. Eat immediately.
*Available at Waitrose, Cooks’ Ingredient