Sweet Potato Sour Cream Recipes

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BAKED SWEET POTATOES WITH MAPLE SOUR CREAM



Baked Sweet Potatoes with Maple Sour Cream image

Simple sweet potatoes dolled up with maple sour cream make a hearty side for any weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 3

4 medium sweet potatoes, scrubbed
1/2 cup sour cream
1 tablespoon pure maple syrup

Steps:

  • Preheat oven to 450 degrees; line a baking sheet with aluminum foil. With a fork, pierce sweet potatoes all over; arrange on sheet. Bake until tender, 45 to 50 minutes.
  • Cut a deep slit in each sweet potato; push ends together to open. In a small bowl, stir together sour cream and maple syrup; dollop on top of sweet potatoes.

Nutrition Facts : Calories 292 g, Fat 5 g, Fiber 7 g, Protein 5 g

BAKED SWEET POTATOES WITH SOUR CREAM AND BROWN SUGAR



Baked Sweet Potatoes With Sour Cream and Brown Sugar image

This simple recipe reminds you sweet potatoes were considered a dessert in mid-nineteenth century Virginia.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 5

4 medium sweet potatoes (about 2 1/2 pounds)
1 tablespoon vegetable oil
Salt and freshly ground black pepper
1/2 cup sour cream
4 teaspoons dark-brown sugar

Steps:

  • Heat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil, and set aside. Rub potatoes with vegetable oil, and place on the prepared baking sheet. Bake in the oven until the potatoes can be easily pierced with a knife, 40 to 45 minutes.
  • Slit potatoes open lengthwise, and sprinkle with salt and pepper. Top with a generous dollop of sour cream, sprinkle with dark-brown sugar, and serve immediately.

ROASTED SWEET POTATOES WITH COCONUT CHIVE SOUR CREAM



Roasted Sweet Potatoes with Coconut Chive Sour Cream image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 12 portions

Number Of Ingredients 7

6 small garnet yams
2 tablespoons canola oil
2 cups sour cream, light or regular
1/4 cup coconut milk, light or regular
1 cup unsweetened, shredded coconut, toasted
1/4 cup chives, chopped
1 lime, juiced

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce each yam with a fork and lightly coat in oil. Cover in aluminum foil and bake until fork tender, about 30 minutes. Meanwhile, in a medium sized bowl, mix the sour cream, coconut milk, 3/4 cup of coconut, half of the chives and lime juice. Place mixture in refrigerator and chill until ready to use. When yams are cooked through, set aside until cool enough to handle. Remove foil, and cut each yam in half widthwise. Make 2 incisions at the rounded end of the yam to form an 'x' and spread open. Set the yam on its flat side, and top with a dollop of the coconut chive sour cream. Garnish with the remaining coconut and chives.

BAKED SWEET POTATO WITH SOUR CREAM AND MINT



Baked Sweet Potato with Sour Cream and Mint image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 1 to 2 servings

Number Of Ingredients 3

1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

BAKED SWEET POTATO WITH MAPLE-JALAPENO SOUR CREAM



Baked Sweet Potato With Maple-Jalapeno Sour Cream image

I clipped this recipe out of a trial magazine I received in the mail one day. The magazine was called Cuisine At Home. I'm not a fan of sweet potato recipes that are super sweet. This is a nice mix of spicy, tangy and a little bit of sweet.

Provided by Lucky in Bayview

Categories     Low Protein

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 sweet potatoes
1 teaspoon canola oil
1/2 teaspoon kosher salt
1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon maple syrup
2 teaspoons jalapenos, seeded and minced
1 teaspoon fresh lime juice
3 -4 drops Tabasco sauce or 3 -4 drops frank's hot sauce
1 tablespoon crumbled bacon
1 tablespoon chopped green onion

Steps:

  • Preheat oven to 450 and postiton rack in the center.
  • Scrub and dry sweet potatoes.
  • Rub potatoes with oil and salt.
  • Bake directly on rack for 40 to 45 minutes or until soft.
  • Combine Sour cream or yogurt with the maple syrup, jalapeno, lime juice and hot sauce. Chill unitl ready to serve.
  • Serve potatoes with a big dollop of the maple jalapeno sour cream mixture topped with crumbled bacon and green onions.

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

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

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.

CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

Provided by ZOEMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 8

3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar, or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  • Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g

POTATO SOUP WITH SOUR CREAM



Potato Soup with Sour Cream image

A thick and creamy potato soup with sour cream that is sure to delight your taste buds with loaded flavor. Simple, easy to make, and full of flavor.

Provided by mmkemp

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 9

3 pounds red potatoes, scrubbed
6 slices bacon
2 tablespoons all-purpose flour
6 cups milk
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper
1 ¼ cups shredded Cheddar cheese, divided
1 ⅓ cups sour cream
4 green onions, chopped

Steps:

  • Set aside 4 potatoes; peel and cube the remaining potatoes.
  • Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
  • At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
  • Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
  • Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 53.1 g, Cholesterol 82.3 mg, Fat 29.2 g, Fiber 4.2 g, Protein 25 g, SaturatedFat 17.1 g, Sodium 920.3 mg, Sugar 14.2 g

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