I've made that recipe, it's really good.

I also put sour cream and chives on my baked sweet potatoes.

Interesting ... I've never tried this, and my initial gut reaction was that's really weird, but as I think on it I'm starting to like the idea. I'll have to try it.

I usually make mine on the sweeter side, but often add some orange juice or lime juice to balance it. I could see sour cream having the same effect.

Thanks for sharing this, OP!

My favorite way to eat sweet potatoes is to mash them like regular potatoes — butter, milk, salt, pepper. I find all the sweetened sweet potatoes disgusting. This recipe will be fine.

Yes, if you add sugar

Could be good.

Sweet potatoes/pumpkin are paired with cream cheese all the time. It really isn't a bridge too far.

When I was single I'd often roast a huge pan of veggies: broccoli, brussel sprouts, peppers, carrots, sweet and white potatoes, and toss with balsamic vinaigrette and eat with a dollop of sour cream and chives. It was delicious! Why don't I still do that??!!

Thanks! I've decided to go for it.

I love this recipe. I’ve made it the last couple of years.

I made that recipe after seeing someone share it here. I’m not a big sweet potato fan and liked that the recipe cut the inherent sweetness. My kids, though, didn’t like the green onions in it. If I make it again, I’ll do green onions as an optional garnish or sub with chives.

Yes, I would. I like sweet potatoes in both sweeter and more savory variations. I love doing sweet potato tacos, for instance, seasoned the same way I'd season ground beef tacos. And I serve them with sour cream!

This is my favorite sweet potato dish I've ever had at Bobby Flay's old restaurant in Time Square (Bar American, it closed a few years ago): https://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe-1945789

I made it for our family's Thanksgiving after having them at the restaurant and while it wasn't as good as the restaurant, it was a huge hit. I recommend using a mandolin to slice the potatoes because you want them very thin, and also you might want to cover the dish with tin foil while it bakes until you can see the cream is really being absorbed, and then remove to get the top browned -- I found it took more than an hour in the oven to get there.