Sweet Potatoes With Caviar
|Sweet potatoes||2 Pound, scrubbed (905 Gram Each About 2 Inches In Diameter)|
|Vegetable cooking oil spray||1|
|Caviar||64 Gram (1/4 Cup)|
|Light sour cream||120 Milliliter (1/2 Cup)|
1. Cut off and discard ends of unpeeled potatoes, then cut potatoes crosswise into 1/4-inch-thick (6-mm-thick) slices. Spray two 10- by 15-inch (25- by 38-cm) rimmed baking pans with cooking spray. Arrange potato slices in a single layer in pans. Spray with cooking spray.
2. Bake in a 400°F (205°C) oven until slices are golden brown on bottom (about 15 minutes); turn slices over and continue to bake until browned on top (about 10 more minutes). Potatoes at edges of pans brown faster, so move these to centers of pans when you turn slices.
3. While sweet potatoes are baking, place caviar in a fine wire strainer and rinse under cool running water; drain well, then refrigerate until ready to use.
4. Lift potato slices onto a platter in a single layer. Dot each slice with sour cream, then with caviar