Foodie Friday: Crispy Sweet Potato Roast with Coconut Crème Fraîche  

Looking for a recipe to knock your socks off(or your loves?)STOP! Make  this Crispy Sweet Potato Roast with Coconut Crème Fraîche from Reclaiming Provincial. Take a second to breath, and let’s just talk about this dish. It’s decadent, it’s insane, and it’s really not that difficult. So relax, you got this. Enjoy, and have a great weekend foodies!

Peace & Love,

V

 

Herbed Coconut Crème Fraîche
(adapted from Martha Stewart via Smitten Kitchen)

4 lbs of sweet potatoes (approximately 2.5 inches in diameter)
3 tbsp olive oil
1.5 tbsp Vermont Creamery Cultured Butter
1.5 tbsp Vermont Creamery Cultured Butter with Sea Salt & Maple
a few pinches of coarse sea salt
1 cup coconut milk
heaping 1/2 cup of Vermont Creamery Crème Fraîche
4 tsp sriracha
1/3 cup fresh cilantro, minced

Preheat oven to 375°. Melt butters over low heat on the stovetop, then mix together with olive oil and set aside.

Peel sweet potatoes, then slice crosswise as thinly and evenly as possible. (Between 1/8” and 1/16” is ideal.) If you have a mandoline, it will make the task far easier. If not, some patience and meticulous slicing work with a sharp knife will work just fine too.

Brush a healthy coating of the butter and oil mixture over the inside of an 8”– 9” baking dish or skillet, and sprinkle with a pinch of coarse sea salt. Arrange potatoes in the dish, the brush with the remaining butter and oil and sprinkle with the remaining salt. (A couple healthy pinches works well, but use your best judgment as far as what seems right.)

Roast potatoes for around 1 hour and 15 minutes, or until the middle of the potatoes are tender and the tops begin to brown and crisp. (They may need more time, depending on how thinly you’ve sliced them. Test them with a fork to make sure they’re tender in the middle.) Remove from the oven and let rest for 10 minutes.

While the potatoes are resting, whisk together the coconut milk, crème fraîche, and sriracha in a saucepan over medium heat, until just warmed.

Pour half of the sauce over top of the potatoes and sprinkle with half of the minced cilantro. Combine the remaining sauce and cilantro and serve alongside the potatoes, for guests to use as needed.

Thanks to Reclaiming Provincial for photos and recipe. 

Read the original on: VB \\ S t y l e Blog