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
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