For the sweet potato fries, peel the sweet potatoes and cut into equal-sized sticks. place in a bowl and mix well with canola oil and salt. Bake at 200°C for about 20 minutes.
Then increase the temperature to 250°C and bake for another 5 minutes. Boil Brussels sprouts in salted water with caraway seeds for about 8-10 minutes. Dice the onion and sauté in a pan until translucent.
Add the cooked Brussels sprouts and sauté briefly. For the garlic sauce, season the sour cream well with salt and pepper. Squeeze a clove of garlic and stir in well.