Roasted Sweet Potatoes With Sour Cream + Toasted Pumpkin Seeds. Photo by Deb Lindsey for The Washington Post.
Roasted Sweet Potatoes With Sour Cream + Toasted Pumpkin Seeds (Serves 8) 

Jacket-roasted and naturally sweet, these potatoes need little adornment. For best/even roasting, choose sweet potatoes that are all about the same size.
Mix a few shakes of hot sauce or chile paste into the sour cream to make it spicy; drizzle the sweet potatoes with maple syrup to make them sweet; feel free to use a different crunchy topping, such as chopped nuts or toasted unsweetened coconut flakes.
The roasted sweet potatoes can be cooled, sealed in a zip-top bag and refrigerated for up to 3 days. 

8 medium sweet potatoes 
3/4 cup sour cream
1/4 cup salted pumpkin seeds, toasted 

Lay a large piece of aluminum foil on your middle oven rack; preheat to190 degrees.
Use a fork or paring knife to prick each sweet potato in a couple spots. 
Once the oven is hot, place the sweet potatoes directly on the foil; roast for about 45 minutes, or until tender when pierced with a paring knife.
Split the sweet potatoes lengthwise and divide the sour cream among them. 
Toast the pumpkin seeds in a dry pan over medium heat for about 6 minutes, or until fragrant, popping slightly and lightly browned, shaking the pan to prevent scorching.
Sprinkle each with pumpkin seeds, and serve right away.

Recipe from cookbook author Julia Turshen.

The Washington Post