To my way of thinking, there is no better way to feast on roasted sweet potatoes then this simple approach. The spuds are lightly oiled, dusted with coarse salt and freshly ground pepper, and then baked. Easy, right?
Then partially split open lengthwise, creme fraiche and snipped fresh chives are added. A smidgen of salt. A little freshly ground pepper (white is best, but not essential). Voila!
Which variety of sweet potatoes to use? I prefer light-skinned sweet potatoes, those with tan skin the color of coffee stirred with a generous amount of cream. When cooked their yellow flesh is flaky and somewhat dry. A texture like the baked flesh of a Russet potato.
Orange-fleshed sweet potatoes are good too, if you prefer; they have darker, red-brown skin and flesh that is moist and very sweet.
Roasted Sweet Potatoes with Crème Fraiche and Chives
Yield: 4 servings
INGREDIENTS
4 large sweet potatoes, washed, dried
1 to 2 teaspoons canola oil or vegetable oil
Coarse salt, such as kosher
Freshly ground pepper, white pepper preferred but not mandatory
6 tablespoons crème fraiche; see cook’s notes
1 tablespoon finely snipped fresh chives
Cook’s notes: The chain supermarket where I often shop sells crème fraiche in the refrigerated case next to the Brie. It has a subtle nutty flavor. If you can’t find it, substitute sour cream.
PROCEDURE
1. Adjust oven rack to middle position. Preheat oven to 425 degrees. Line rimmed baking sheet with aluminum foil.
2. Rub sweet potatoes with oil and sprinkle with salt and pepper. Place on foil-lined baking sheet. Pierce each in 2 places on top with the tip of a paring knife or skewer. Bake about 1 hour or until fork tender.
3. Let potatoes rest for 10 minutes, then slice them open lengthwise. Season with salt and pepper. Top each with about 1 1/2 tablespoons crème fraiche and garnish with chives. Serve hot.
Source: Adapted from Chef Eric Ripert’s “Vegetable Simple” (Random House, $35)
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
