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.
- Serves: 4 persons
- 4medium sweet potatoes (8 to 10 ounces each), scrubbed and left damp
- 2tablespoons kosher salt
- ¼cup sour cream
- ¼cup minced chives
- Black pepper
Step 1Heat 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.
Step 2Bake 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.