Baked Sweet Potatoes with Maple Crème Fraîche

Name: Baked Sweet Potatoes with Maple Crème Fraîche
Cuisine: American
Ingredients: 4 sweet potatoes (each 7 oz), preferably a yellow-fleshed variety such as Garnet or Jewel; ~2-3 Tablespoons unsalted butter, melted; Fine sea salt (or kosher salt); 1/2 cup crème fraîche or sour cream; 1 tablespoon maple syrup or honey; 1 tablespoon fresh lime juice (or lemon); 2 teaspoons fish sauce; 1/2 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; 1/2 teaspoon lime zest

L S @LindaS

https://ediblesanfrancisco.com/recipes/baked-sweet-potatoes-maple-creme-fraiche/

The Flavor Approach: Butter works as the fat of choice here due to its higher smoke point. As the butter melts, it separates into its constituents—fat, water, sugars, and milk solids—which undergo caramelization and the Maillard reaction.

The sugars concentrate as the water evaporates during cooking. Fish sauce adds a spot of umami to the sauce, you can use vegan fish sauce as an alternative. The peanuts and scallions provide crunch against the softer textures of the potato and the dressing

https://ediblesanfrancisco.com/recipes/baked-sweet-potatoes-maple-creme-fraiche/

L S @LindaS

https://ediblesanfrancisco.com/recipes/baked-sweet-potatoes-maple-creme-fraiche/

Saved

Ingredients

For the sweet potatoes:
4sweet potatoes (each 7 oz), preferably a yellow-fleshed variety such as Garnet or Jewel
~2-3 Tablespoons unsalted butter, melted
Fine sea salt (or kosher salt)
For the dressing:
1/2 cupcrème fraîche or sour cream
1 tablespoonmaple syrup or honey
1 tablespoonfresh lime juice (or lemon)
2 teaspoonsfish sauce
1/2 teaspoonground black pepper
Fine sea salt
For garnish:
2 tablespoonsthinly sliced scallions, both green and white parts
2 tablespoonroasted peanuts
1 teaspoonred chilli flakes
1/2 teaspoonlime zest

Saved

Steps

1

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 sprinkle with salt.
2

Preheat the oven to 400°F.
3

Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. Bake for 20 minutes.
4

After 20 minutes, remove the foil, baste the sweet potatoes with the rest of the butter, if any. Flip them, 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. The cut side should be soft and sweet and the butter should have caramelized.
5

Remove from the heat and let rest for 5 minutes.
6

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.
7

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.