Mashed Sweet Potatoes with Aleppo Pepper and Crème Fraîche

Ingredients

• 4 orange-fleshed sweet potatoes (Choose potatoes weighing 9–12 ounces each; peeled before mashing. Avoid white, purple, and Japanese varieties.)
• 6 tbsp unsalted butter (Melted; reserve a small portion for drizzling over the finished potatoes.)
• 0.5 cup crème fraîche (Stir into the potatoes after incorporating the butter.)
• 1 tbsp Aleppo pepper (Adjust to taste; use for seasoning and garnish if desired.)
• kosher salt (To taste.)

Steps

1. 1

   Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the melted butter to the sweet potatoes and stir until evenly incorporated.

6. 6

   Add the crème fraîche and Aleppo pepper. Stir until the mixture is creamy and homogeneous, then season with kosher salt to taste.

7. 7

   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 per serving

• side dish
• vegetarian
• gluten-free
• roasted
• make-ahead
• holiday
• Thanksgiving
• comfort food