Nik Sharma’s Baked Sweet Potatoes with Maple Crème Fraîche

Prep: 15 mins

Cook: 60 mins

Difficulty: Intermediate

Servings: 4 Servings

We all adore certain pantry staples. Kefir and crème fraîche are two of my favorites. I’ve been testing new ways to improve on roasting sweet potatoes in the oven, and I found that a combination of steaming and roasting works great for a dish like this for both the texture and the extra set of aroma molecules that comes through. The first step, partial steaming, keeps the moisture inside the sweet potato while cooking, and the second step, uncovered roasting, helps create a robust flavor profile. I recommend using fragrant nuts. Toasted hazelnuts are a good substitute for the peanuts.

Ingredients

4 sweet potatoes (each 7 ounces), preferably a yellow-fleshed variety such as Garnet or Jewel
2 tablespoons unsalted butter, as room temperature
Fine sea salt
1/2 cup crème fraîche or sour cream
1 tablespoon maple syrup or honey
1 tablespoon fresh lime juice
2 teaspoons fish sauce (optional)
1/2 teaspoon ground black pepper
Fine sea salt
2 tablespoons thinly sliced scallions, both green and white parts
2 tablespoons roasted peanuts
1 teaspoon red chilli (chile) flakes, such as Aleppo, Maras, or Urfa
1/2 teaspoon lime zest

Instructions

For the sweet potatoes:
4 sweet potatoes (each 7 ounces), preferably a yellow-fleshed variety such as Garnet or Jewel
2 tablespoons unsalted butter, as room temperature
Fine sea salt
For the dressing:
1/2 cup crème fraîche or sour cream
1 tablespoon maple syrup or honey
1 tablespoon fresh lime juice
2 teaspoons fish sauce (optional)
1/2 teaspoon ground black pepper
Fine sea salt
For garnish:
2 tablespoons thinly sliced scallions, both green and white parts
2 tablespoons roasted peanuts
1 teaspoon red chilli (chile) flakes, such as Aleppo, Maras, or Urfa
1/2 teaspoon lime zest