Baked sweet potato with sour cream, horseradish, watercress and Old Amsterdam

This is sweet, savoury, fresh and spicy at the same time—the ultimate soul food, bringing everything good together on one plate. Be generous with the sour cream, horseradish and cress, as the sweet potatoes need a kick! Serve them piping hot, so the cheese melts.


  • 4 sweet potatoes
  • olive oil
  • sea salt
  • 1.2 inch fresh horseradish (or 2 tablespoons horseradish sauce from a pot)
  • 8.8 oz sour cream
  • salt and pepper
  • 1 tablespoon Nigella seeds
  • 1 bag grated Old Amsterdam
  • 1 punnet garden cress
  • handful of Sango Sprouts (or other spicy sprout)


Preheat the oven to 400 °F. Scrub the sweet potatoes thoroughly, prick with a fork, coat with olive oil, add salt and then place on a baking tray. Bake for 45-50 minutes until well done. Meanwhile, grate the horseradish and mix with the sour cream. Add salt and pepper to season. Grill the Nigella seeds in a dry frying pan. Take the sweet potatoes out of the oven, cut them lengthwise and spoon in a big dollop of sour cream. Generously sprinkle cheese over them and finish with the sprouts and the seeds. Serve immediately.

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