Baked Sweet Potatoes with Sour Cream, Onions, and Mushrooms

Set the oven to 200°C top and bottom heat (alternatively 180°C fan). Line a baking tray with parchment paper.

Wash the sweet potatoes and cut them in half lengthwise. Score the cut sides in a diamond pattern (not too deep). Rub with olive oil and generously season with Rock'n'Rubs fries seasoning "Roasted Garlic & Cheese." Place them cut side up on the baking sheet.

Bake for 35–40 minutes, until they are tender and the edges are lightly caramelized (a knife tip should slide in easily).

Heat a pan over medium heat and add a little butter or oil.
– Optional: Fry the bacon until crispy, remove, and drain on paper towels.
– In the same pan, slowly sauté the onion strips until golden brown.
– Add the mushrooms, sear them well, and season with salt & pepper. Add more butter if needed.
– Fold the bacon back in (omit for a vegetarian version).

Stir the sour cream with salt, pepper, and a splash of lemon juice until smooth.

Remove the sweet potatoes from the oven. Add 1–2 tablespoons of sour cream to each half, then top with the onion-mushroom-(bacon) mixture. Sprinkle with chives or parsley.

Sprinkle with grated cheddar and grill for 2–3 minutes until golden and bubbling.

Sprinkle with grated cheddar and grill for 2–3 minutes until golden and bubbly.