CRISPY JAPANESE SWEET POTATOES RECIPE BY TASTY
Here's what you need: Japanese sweet potatoes, unsalted butter, olive oil, fresh rosemary, sea salt, crème frîiche, lemon, lemon, fresh chives, balsamic glaze, freshly ground black pepper
Provided by Bella Lopez
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Lightly smash the sweet potatoes with the palm of your hand until the potato flesh is visible.
- In a medium skillet over medium-high heat, melt together the butter and olive oil. Add the smashed sweet potatoes and rosemary and cook until the sweet potatoes are crispy and golden brown, 5-7 minutes. Remove from the heat and season with ½ teaspoon sea salt.
- In a small bowl, mix together the crème fraˆche, half of the lemon zest, the lemon juice, chives, and remaining ¼ teaspoon salt until smooth.
- Transfer the sweet potatoes to a serving plate and pour the crème fraîche sauce on top. Drizzle with the balsamic glaze and garnish with a sprinkle of chives, the remaining lemon zest, and black pepper. Serve warm.
- Enjoy!
Nutrition Facts : Calories 854 calories, Carbohydrate 152 grams, Fat 26 grams, Fiber 22 grams, Protein 12 grams, Sugar 50 grams
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