Sweet Potatoes With Sour Cream and Pecans Recipe (2024)

This is essentially the same recipe as Ottam Ottolenghi’s sweet potato wedges with lemongrass creme fraiche. He uses ground coriander instead of garam masala (which of course contains coriander), and lime and lemongrass infused crème fraîche instead of lime sour cream. Melissa Clark's version has simplicity to recommend it, and the pecans -- maybe slightly candied? -- sound like a nice touch.

Microwave the sweet potatoes for 1 minute before cutting.

I make something similar to this, but instead of sour cream use high-fat yogurt, 3 to 4%. More nutritious, easier to digest, and just as good to my mind. Will now add pecans, sounds delicious!

Great. I used Japanese yams because I prefer the somewhat drier texture, and half Greek yogurt/half sour cream. I added chopped cilantro, which I will do again. This was very easy, tasted lovely, and was reasonably nutritious.

Another win for Melissa! This was great. As with all recipes, fresh and good ingredients may make a difference if available. My sweet potatoes and pecans came from the farmers market. The potatoes were small so easy to cut and roast. And I realized at the last minute I didn’t have limes or lime juice so I used bottled lemon juice. Still wonderful - even for someone who never was a pecan fan.

Good but sweet potato skins are not our favorite, very crunchy and not much flavor. Sauce is very nice.

I love sweet potatoes. They are one of my favorites. However, this recipe turned out terrible. Garam masala does not pair well with sweet potatoes. The lime flavor and cilantro on top of the garam masala made it even worse. I was incredibly disappointed and couldn't finish my serving let alone the batch .

Opted for cubes vs wedges, roasted for 25-30 min. Used yogurt and stirred zest into it, rather than garnishing potatoes with it. Garnished with cilantro. Such a yummy combination of flavors and textures! Even my 8 YO gobbled up the seasoned potatoes.

Would it work to cook these ahead and then warm them? Or would they get soggy? Sounds delicious but so much will be in oven!

So yummy - loved the lime sour cream. My picky brother liked the dish too :)

I bake these on an oil sprayed baking rack placed on a foil covered cookie sheet. Easy to turn over potatoes and clean up.

5/5Wonderful combination of sweet, acidic and sour flavors as well as soft and crunchy textures. Will definitely repeat this one!

Subbed in pine nuts for the pecans--didn't really do the trick.

I prepared this dish exactly as written, and it was wonderful. Two notes to myself next time I make it: Zest the lime a little bit finer (my zests were a bit chunky), and make a little less lime sour cream, as I had some left over. Everyone in my picky family loved this dish.

This was a flavor sensation! My whole family loved it, cooked as is, and I could have eaten just a whole plate for dinner. I thought the pecans made it a bit too like dessert, my son loved the pecans.

Such a simple and delicious recipe.

These are delicious! I did peel the sweet potatoes, as they came from a farmer's market, and just needed to be peeled. I think it made it a bit harder to turn them, and they got some brown spots on them before baking, but that didn't affect the taste. I used 5% Greek yogurt since it was what I had on hand, took 1/4 c of milk to make it pourable. Lime and pecans are a great addition! Excellent.

This recipe was perfect as a refreshing twist on a classic Christmas side. Reheated well for leftovers later. Definitely recommend using coconut oil over olive.

Question - you do not peel the sweet-potatoes, before or after cooking? Do you expect guests to eat them? or peel them before eating?

If its similar to Ottam Ottolenghi's sweet potato recipe, that too is close to my favorite, Gjelina’s Roasted Yams. Just goes to show you can make lots of adjustments with what you have on hand and have stellar results.