Cumin Baked Sweet Potato w/ Ancho Crema

Coat potatoes in peanut oil. Wrap in tin foil and bake at 350° for approximately 35 minutes or until potatoes are easily pierced with a paring knife.

Combine cumin and smoked paprika together in a small bowl. Use a small sifter or mesh strainer if possible while seasoning potatoes to avoid splotches.

Combine sour cream, brown sugar, honey, and ancho chile together in a mixing bowl. Add a tiny pinch of salt. Whisk.

Cut potatoes lengthwise to open. Spread 1 T of butter for each potato. Season with cumin mixture and a pinch of salt. Garnish with ancho crema, orange zest, and cilantro.

Variations; Ground jalapeño powder, cinnamon, nutmeg, clove, allspice, pumpkin pie spice, sumac, chile powder, lemon, lime, pineapple, agave,