Roasted Sweet Potatoes Infused with Rosemary, Topped with Hazelnuts and Creamy Crème Fraîche
Baked twice to perfection, these sweet potatoes are drenched in autumnal flavors. Crusted on the outside and creamy within, they're a mouthwatering combination of rosemary, orange zest, molasses, hazelnuts, and creme fraiche. Dress these pretty potato boats up with a splash of nutmeg, a dollop of creme fraiche, scattered hazelnuts, and a sprig of rosemary for a delightful fall or winter meal.
Feel free to roast the sweet potatoes ahead of time and let them cool. Then, throw together the filling, save for baking until you're ready to serve. Tired of sweet potatoes? Swap out this recipe for a warm and cozy Enriched Polenta Porridge with Raspberries and Creme Fraiche or a zesty Avocado Yogurt Dip.
Yields
4 Servings
Difficulty
Easy
Time
Total: 1 hour 30 minutesActive: 20 minutes
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 creme fraiche
- 1/2 teaspoon orange zest
- 1 tablespoon molasses
- 1 teaspoon soy sauce
- 1 egg
- pinch freshly grated nutmeg, plus extra for garnish
- creme fraiche
- hazelnuts
- extra rosemary
Instructions
- Fire up the oven to 400°F and line a baking sheet with parchment paper. Clean the potatoes and dry them off. Cover the potatoes with olive oil, then sprinkle with half a teaspoon of salt. Bake 'em for 40 minutes, until they're tender and the skins begin to peel off from the flesh. Give them a rest to cool down.
- Slice the sweet potatoes in half lengthwise and scoop out most of the insides into a medium mixing bowl (keep about a quarter inch inside the potato skin). Lay the shells on a parchment-lined baking tray. Extract the rosemary leaves, finely chop them up, and mix them with the remaining salt, pepper, creme fraiche, orange zest, molasses, soy sauce, egg, nutmeg, and the chopped rosemary, until combined. The filling isn't required to be smooth; a few lumps are just peachy. Fill up the reserved skins with the mixture.
- Bake the sweet potatoes in the oven for around 30 minutes, until the filling turns golden brown. When they're done, garnish them with a pinch of nutmeg, a dollop of creme fraiche, a scattering of chopped hazelnuts, and some rosemary leaves.
Stuck on sweet potatoes? Shake things up with Enriched Polenta Porridge with Raspberries and Creme Fraiche or a vibrant Avocado Yogurt Dip. Enjoy your newfound creations!
Grind some hazelnuts and use them to sprinkle over the Enriched Polenta Porridge with Raspberries and Creme Fraiche to add a crunchy texture. You can also add a hint of polenta to the Avocado Yogurt Dip recipe to give it a thicker consistency. Instead of using only sweet potatoes, try using sweet potatoes twice-baked and filled with the polenta mixture as a unique twist on the given recipe.
