Sweet potatoes have a lot going for them, like a mild, naturally sweet flavor and nutritional boost from vitamins A and C. Dress up this humble tuber for the holidays with fragrant sage, nutmeg, and just enough cream to add a bit of decadence. To keep this paleo or vegan, simply swap in coconut cream for heavy cream, and leave out the crème fraiche topping.
Yield: 8 servings
Active Time: 20 minutes
Total Time: 1hour and 20 minutes
For the maple crème fraiche
3/4 cup crème fraiche
2 tablespoons maple syrup
Make the potatoes
Preheat oven to 400 degrees and line a baking sheet with tin foil.
Place sweet potatoes on the prepared baking sheet and roast until tender, about 45 minutes to 1 hour. Let sit until cool enough to handle.
Meanwhile, in a small saucepan set over medium low heat, warm the cream, garlic, sage, and nutmeg; season to taste with salt and pepper. Bring to a boil, then take off heat and set aside.
Slice potatoes in half lengthwise. Into a large bowl, scoop out the flesh of 8 halves, leaving a ¼-inch layer on all the sides and bottom. Scoop flesh from the remaining 4 halves; discard skins. Add in the cream mixture and mash with a whisk until creamy and smooth. Check for seasoning. Spoon or pipe filling into reserved skins. Bake potatoes until warmed through and the tops are golden brown, about 10 to 15 minutes.
Make the maple crème fraiche
In a large bowl, whisk the crème fraiche and maple syrup until fluffy and light and the mixture thickens slightly. To serve, top potatoes with crème fraiche mixture.
Photo credit: Paul Delmont
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