For the sweet potatoes:
4 sweet potatoes (each 7 oz), preferably a yellow-fleshed variety such as Garnet or Jewel
2 Tablespoons unsalted butter, at room temperature
Fine sea salt
For the dressing:
½ cup crème fraîche or sour cream
1 tablespoon maple syrup or honey
1 tablespoon fresh lime juice
2 teaspoons fish sauce (optional)
½ teaspoon ground black pepper
Fine sea salt
2 tablespoons thinly sliced scallions, both green and white parts
2 tablespoon roasted peanuts
1 teaspoon red chilli flakes, such as Aleppo, Maras, or Urfa
½ teaspoon lime zest
- To prepare the sweet potatoes, preheat the oven to 400°F.
- Rinse and scrub the sweet potatoes under running tap water. Slice them lengthwise and place them in a roasting pan, cut side facing up. Brush with the butter and season with salt. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. Bake for 20 minutes. After 20 minutes, remove the foil, flip the sweet potatoes, and cook, uncovered, for 20 minutes more, until the sweet potatoes are cooked thoroughly and are tender; a knife inserted into the center of the sweet potato should slide through easily. Remove from the heat and let rest for 5 minutes.
- To prepare the dressing, in a small bowl, combine the crème fraîche, maple syrup, lime juice, fish sauce, if using, and pepper. Taste and season with salt.
- To serve, top the warm roasted potatoes with a few tablespoons of the maple crème fraîche dressing. Sprinkle with the scallions, peanuts, red chilli flakes, and lime zest. Serve with the extra dressing on the side.
Reprinted from The Flavor Equation by Nik Sharma with permission by Chronicle Books, 2020. Photo: Nik Sharma
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: vegetables
- Method: baked
- Cuisine: American
- Serving Size: 4
Keywords: sweet potatoes, creme fraiche, maple syrup, flavor equation, nik sharma