Mashed Sweet Potatoes with Aleppo Pepper and Crème Fraîche
Rose Hattabaugh published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Roasted sweet potatoes are mashed with butter, crème fraîche, and Aleppo pepper for a richly sweet, tangy, gently spicy side dish. Roasting concentrates the potatoes’ natural sugars and adds caramelized flavor.
- Time
- 1 hour 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 1.24 kg
- 8 g
Weights are estimates. Together, the ingredients weigh about 1.45 kg before cooking, which is about 210 g per serving.
Steps
Heat the oven to 425°F (220 °C) (220°C (425 °F)). Line a rimmed baking sheet with foil or parchment for easier cleanup.
Arrange the whole sweet potatoes on the baking sheet. Roast until a skewer meets little resistance as it passes through the flesh and the potatoes feel very soft when gently squeezed, about 1 to 1½ hours. Do not remove them as soon as they are merely tender; the flesh should be almost squishy.
While the potatoes roast, melt the butter in a small saucepan over low heat. Set aside a little of the melted butter for finishing and keep it warm or allow it to cool, then re-melt it before serving.
When the potatoes are cool enough to handle, peel them. Discard the skins and place the flesh in a large bowl. For a smoother mash, press the flesh through a potato ricer; otherwise mash it thoroughly with a potato masher.
Add the melted butter to the sweet potatoes and stir until evenly incorporated.
Add the crème fraîche and Aleppo pepper. Stir until the mixture is creamy and homogeneous, then season with kosher salt to taste.
Transfer the mashed sweet potatoes to a serving bowl. Drizzle with the reserved melted butter and finish with a light sprinkle of Aleppo pepper. Serve warm.
Notes
The source provides the method and serving information but withholds the ingredient list behind a membership prompt, so ingredient quantities are estimates rather than a faithful transcription. To make ahead, cool the potatoes after mixing in the butter and crème fraîche, cover, and refrigerate for up to 3 days; refrigerate the reserved garnish butter separately. Reheat covered in the microwave on high for 4–5 minutes, stirring once. If needed, stir in 1–2 tablespoons of water to loosen, then re-melt and drizzle the reserved butter over the top.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 308
- Protein
- 4 g
- Carbs
- 37 g
- Fat
- 17 g
- Fiber
- 6 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
