Best Roasted Sweet Potatoes With Coconut Chive Sour Cream Recipes

COCONUT OIL ROASTED SWEET POTATOES

Coconut Oil Roasted Sweet Potatoes image

Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.

Provided by Melissa Clark

Categories easy, weekday, side dish

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons virgin coconut oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons light brown sugar, packed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg

Steps:

Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 11 grams

SALT-RUBBED SWEET POTATOES WITH SOUR CREAM AND CHIVES

Salt-Rubbed Sweet Potatoes With Sour Cream and Chives image

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

Ingredients

4 medium sweet potatoes (8 to 10 ounces each), scrubbed and left damp
2 tablespoons kosher salt
1/4 cup sour cream
1/4 cup minced chives
Black pepper

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 POTATOES WITH SOUR CREAM AND PECANS

Sweet Potatoes With Sour Cream and Pecans image

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

Ingredients

2 tablespoons coconut oil or olive oil
2 pounds sweet potatoes (4 to 5 medium potatoes), scrubbed but not peeled
1 teaspoon garam masala (or curry powder)
3/4 teaspoon kosher salt, plus more as needed
Large pinch of black pepper
1/2 cup sour cream
1 teaspoon fresh lime juice, plus more for serving
1 to 3 tablespoons whole milk, for thinning the sauce
1 tablespoon lime zest
1/3 cup toasted pecans, roughly chopped (see Note)

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.