I decided to bake some sweet potatoes and on my return home I found three large sweet potatoes in the pantry and topped and tailed them before washing them and placed them on a greased baking tray. I then added them to a pre-heated oven and cooked them in my fan oven at 210 degrees (220 degrees for non-fan ovens) for forty-five minutes.
While the potatoes cooked I top and tailed two red onions and sliced them finely into thin strips. Next I took three cloves of garlic and topped and tailed them. I then cut the garlic into small chunks around half a centimetre wide and two or three millimetres thick. I then fried the onion and garlic on a medium heat in a deep frying pan with some olive until the onions became transparent and the garlic was soft enough to cut with the edge of a tablespoon.
When the onion and garlic was ready I turned off the heat and left it on the side to cool down. I then added a tub of sour cream with chives, that was sourced from the local grocery in a rough part of town, to a serving bowl. After the onion and garlic cooled down I added it to the serving bowl with the onions and garlic.
By the time I had prepared the onion and garlic mixture the potatoes were ready. I took them from the oven and sliced each in half- lengthways. I then filled them with the mixture and served them. At this point my special guest arrived and we sat down to our meal. The sweetness of the potatoes was offset well with the sour cream, onion and garlic mixture which, with its thick consistency, transformed the meal into a flavoursome and filling main course.
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| Filled with sour cream, chives garlic and onion with some steamed carrots as a side helping. |
