Roasted Sweet Potatoes with Coconut Chive Sour Cream

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Pierce each yam with a fork and lightly coat in oil.

3. 3

   Cover in aluminum foil and bake until fork tender, about 30 minutes.

4. 4

   Meanwhile, in a medium sized bowl, mix the sour cream, coconut milk, 3/4 cup of coconut, half of the chives and lime juice.

5. 5

   Place mixture in refrigerator and chill until ready to use.

6. 6

   When yams are cooked through, set aside until cool enough to handle.

7. 7

   Remove foil, and cut each yam in half widthwise.

8. 8

   Make 2 incisions at the rounded end of the yam to form an 'x' and spread open.

9. 9

   Set the yam on its flat side, and top with a dollop of the coconut chive sour cream.

10. 10

    Garnish with the remaining coconut and chives.

* Per serving · 4 servings · Values may vary.

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