Salt-Rubbed Sweet Potatoes With Sour Cream and Chives

By Sarah Jampel

Salt-Rubbed Sweet Potatoes With Sour Cream and Chives
Linda Xiao for The New York Times
Total Time
1 hour
Rating
4(153)
Notes
Read community notes

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.

Learn: How to Cook Potatoes

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4medium sweet potatoes (8 to 10 ounces each), scrubbed and left damp
  • 2tablespoons kosher salt
  • ¼cup sour cream
  • ¼cup minced chives
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

189 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein; 636 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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 ½ tablespoon salt.

  2. Step 2

    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.

Ratings

4 out of 5
153 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

The Clean Plate Club

Always sub good Greek yogurt for sour cream. And I’ve never met a sweet potato that didn’t love a dash of Sriracha.

Hal

I’ve never eaten the skin of a sweet potato. Should I assume this recipe will change my mind? It isn’t clear.

Annie

Yummy and simple! Just on the correct side of too salty. Used Greek yogurt mixed with lemon, salt, and fresh chives.

Annie

Yummy and simple! Just on the correct side of too salty. Used Greek yogurt mixed with lemon, salt, and fresh chives.

Miriam

A great, simple side dish for the whole family. The flesh of the sweet potato becomes a creamy purée, and I scoop some out for my six-month-old who cannot get enough of it.

Lynda

This was quite good, I will make it for a brunch and quarter the sweetpotatoes so that each person has this as a side dish.

Ben

Served steak with these sweet potatoes on the side — definitely a winner. Definitely suggest leaving the salt on the skin, as in the photos. Will definitely make this recipe again.

The Clean Plate Club

Always sub good Greek yogurt for sour cream. And I’ve never met a sweet potato that didn’t love a dash of Sriracha.

Hal

I’ve never eaten the skin of a sweet potato. Should I assume this recipe will change my mind? It isn’t clear.

Mcmcpeak

Not to worry especially if you've eaten the skin of an Idaho.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More From Sweet Potato Recipes

More Recipes From Sarah Jampel

Cooking Guides