4 servings Easy
(0)
Total: Active:
PREVIOUS: Pseudo Crème Fraîche NEXT: Enriched Polenta Porridge with Raspberries...

Ingredients (14)

  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt, divided
  • 1 medium sprig fresh rosemary
  • a few cracks of fresh black pepper
  • 2 tablespoons crème fraîche
  • 1/2 teaspoon orange zest
  • 1 tablespoon molasses
  • 1 teaspoon soy sauce
  • 1 egg
  • pinch freshly grated nutmeg, plus extra 
for garnish
  • crème fraîche
  • hazelnuts
  • extra rosemary

Creamy inside and crisp without, these twice-baked sweet potatoes are made extra autumnal with rosemary, orange zest, molasses, and hazelnuts. Crème fraîche makes them even creamier, and the combination of warm, sweet, and earthy flavors are perfect for all sorts of fall and winter meals. Feel free to do the first roasting ahead of time, then mix the filling, and wait to bake the potato boats again until you’re just about ready to serve them. For more delicious dishes that embody the spirit of hygge, try this Enriched Polenta Porridge with Raspberries and Crème Fraîche recipe, and this Avocado Yogurt Dip recipe.

Instructions

  1. 1Preheat oven to 400°F and line a baking sheet with parchment paper. Wash and dry the potatoes. Coat potatoes with olive oil, and then sprinkle with 1/2 teaspoon of the salt. Bake for 40 minutes, until potatoes are tender and the skins are pulling away from the flesh. Remove from oven and set aside to cool.
  2. 2Cut sweet potatoes in half lengthwise and scoop most of the flesh into a medium mixing bowl, but be sure to leave a little inside the potato skin (about 1/4 inch). Place skins in a single layer on a parchment-lined baking pan. Remove leaves from rosemary sprig and chop finely. Mash the scooped-out potato flesh with the remaining salt, pepper, crème fraîche, orange zest, molasses, soy sauce, egg, nutmeg, and rosemary until combined. A mixture with a few chunks is okay—it doesn’t have to be perfectly smooth. Spoon mashed mixture into the reserved skins.
  3. 3Bake sweet potatoes at 400°F until the filling is golden brown, about 30 minutes. Remove from oven and garnish with extra sprinkling of nutmeg, crème fraîche, scattered hazelnuts, and rosemary leaves.
Load Comments

Recommended from Chowhound