Roasted Sweet Potatoes With Coconut Chive Sour Cream Recipes

SALT-RUBBED SWEET POTATOES WITH SOUR CREAM AND CHIVES

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.

CHIVE ROASTED POTATOES WITH HORSERADISH-SOUR CREAM AND CAVIAR

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon chives, salt, and pepper, and toss to coat well. Arrange the potatoes separately on the baking sheet. Roast until the potatoes are cooked through, about 35 to 40 minutes. Remove from the oven and set aside to cool.
• In a small bowl, mix the sour cream and horseradish.
• To assemble, top the roasted potatoes with a dollop of the sour cream mixture and a sprinkling of chives. Add a small amount of caviar with a plastic spoon. Serve at room temperature.

ROASTED SWEET POTATO WEDGES WITH CHIVE MAYO

Steps:

• Heat oven to 425ºF.
• Toss potatoes with dressing and lime zest in bowl; spread onto bottom of parchment-covered rimmed baking sheet.
• Roast 30 min. or until potatoes are tender, turning after 15 min. Meanwhile, mix mayo, sour cream, chives and garlic until blended.
• Place potatoes in serving bowl. Sprinkle with paprika; toss lightly.
• Serve with chive mayo for dipping.

ROASTED SWEET POTATOES WITH LIME SYRUP AND CHIVES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
• While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.