SALT-RUBBED SWEET POTATOES WITH SOUR CREAM AND CHIVES
If you've ever thought the somewhat-dull sweet potato could use some punch, try covering it in a layer of salt before you bake it: The salt flavors and tenderizes the skin, leaving a crisp exterior that begs for the cooling tang of sour cream. Leave the potatoes a little damp after you've scrubbed them clean so that you'll have an easier time getting the salt to stick.
Provided by Sarah Jampel
Categories for one, for two, lunch, quick, snack, weekday, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Line a sheet pan with parchment paper. Use a fork to poke holes all over the flesh of the damp potatoes, then rub each one all over with 1/2 tablespoon salt.
- Bake for about 1 hour, until tender, then allow to cool slightly before brushing off excess salt and slicing each one lengthwise. Open up the sweet potato, use a fork to rough up its flesh, then dollop each with 1 tablespoon sour cream and sprinkle with 1 tablespoon chives. Garnish with black pepper.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 636 milligrams, Sugar 8 grams
SWEET AND SOUR NEW POTATOES
I have experimented with this dressing, it is just so good. Instead of potatoes I used egg noodles. I have omitted the onions and made it like a noodle pudding with noodles and fruit cocktail. Have fun with it.
Provided by Barbara Williams
Categories Potato Salads
Number Of Ingredients 9
Steps:
- 1. Boil new potatoes in skins, drain off water and set aside. Saute onions in butter until transparent and golden. Add sugar, salt and flour to onions. Heat stirring constantly. Slowly add in milk while stirring and cook until thickened. Add in sour cream and vinegar. Bring just to a boil and remove from heat. Pour mixture over cooked potatoes and stir until well blended.
SWEET POTATOES WITH SOUR CREAM AND PECANS
Soft at the center, caramelized at the edges and warmly spiced from the garam masala, these roasted sweet potatoes get a tangy bite from lime-spiked sour cream, while toasted pecans add crunch. You can make the lime sour cream up to four hours ahead. Simply pull it out of the fridge 30 minutes before serving, and let it come to room temperature before drizzling it over the potatoes.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. If your coconut oil is solid, place it in a small saucepan over low heat. Let it melt, stirring with a wooden spoon. (No need to heat liquid coconut oil or olive oil.)
- Cut each sweet potato in half lengthwise, then slice each half lengthwise into 3 or 4 wedges, about 3/4-inch thick.
- Put the sweet potato wedges in a large bowl and add the coconut oil, garam masala, 3/4 teaspoon salt and the pinch of pepper, tossing everything so the potatoes are well coated.
- Spread the potatoes in an even layer on a large baking sheet. (Lining the pan with parchment paper will make clean up easier, but it's not necessary.) Roast, using tongs to carefully turn the potatoes after 30 minutes, until soft and caramelized, about 1 hour.
- While the sweet potatoes are roasting, make the lime sour cream: In a small bowl, whisk together sour cream, lime juice and a pinch of salt. Whisk in enough milk (by the teaspoon) to make a pourable sauce. It should be a bit thicker than heavy cream. Taste and add more salt and lime juice as needed. Set aside.
- Once the sweet potatoes are done but still hot on the baking sheet, sprinkle lime zest all over them. (Adding the zest to the hot potatoes brings out the lime flavor.)
- Using tongs or a large serving spoon, arrange sweet potatoes on serving platter. Drizzle the sour cream mixture all over the potatoes, and sprinkle toasted pecans on top. Squeeze more lime juice on top if you like. Serve hot or warm.
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