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Baked Sweet Potatoes With Sour Cream and Chives

Baked Sweet Potatoes With Sour Cream and Chives

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Rub sweet potatoes with a paste made of olive oil, thyme, garlic flakes, dried chilli and Knorr Brown Onion Soup, then bake them until soft and serve with sour cream and chives. Sweet potatoes are a rich source of fibre and are packed with important micronutrients – look out in the supermarket for orange sweet potatoes!

Preparation time


4 medium orange sweet potatoes (approx. 500g each)
30 ml olive oil
1 packet Knorr brown onion soup
10 ml thyme leaves
2.5 ml Robertsons garlic flakes
2.5 ml Robertsons crushed chillies
Robertsons Atlantic sea salt
Robertsons Black Pepper
250 ml sour cream
20 g chives, finely sliced
5 ml lemon zest

Preparation method

Preheat the oven to 170C.
Wash the sweet potatoes well.
In a bowl, combine the olive oil, Knorr Brown Onion Soup, thyme leaves, garlic flakes, chilli flakes and a pinch of salt and pepper. Generously rub this mix all over the sweet potatoes so they are evenly coated. Place them on a tray lined with foil and bake in the oven for 45 - 60 minutes, or until cooked through and soft. Check by inserting a skewer through the thickest part.
Remove the sweet potato from the oven and allow to sit for 5 minutes to cool slightly.
Using a sharp knife, make a long incision lengthways down the sweet potato, going half way through. Press the sides of the sweet potato so it opens slightly.
Make the sour cream by mixing 10g chopped chives, lemon zest and pepper through it.
Top each sweet potato with a dollop of the sour cream, top it with the extra chopped chives and chilli flakes.

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