Roasted Sweet Potatoes with Sriracha Crème Fraîche Sauce
Roasted sweet potatoes are a delicious and versatile side dish that goes with almost any meal, but add a kick of flavor with a Sriracha crème fraîche sauce, and they become unforgettable! Roasting sweet potatoes brings out their natural sweetness and creamy texture, making them perfect for serving with a spicy, creamy sauce. This recipe is ideal if you’re looking to add a bit of fun to a classic favorite.
Ingredients
Scale
For the sweet potatoes:
- 7-8 sweet potatoes (similar in size and shape)
- 4-5 medium shallots (peeled and slivered or sliced)
- 3 tablespoons melted butter
- 3 tablespoons extra-virgin olive oil (for a little healthier version you could substitute avocado oil for the extra virgin olive oil)
- Kosher salt
- Black Pepper
- Cilantro (or other fresh herbs like parsley or thyme would work too)
For the sriracha sauce:
- 1/2 can coconut milk
- 1/2 cup crème fraîche
- 1-2 teaspoons sriracha sauce
Instructions
For the sweet potatoes:
- Preheat the oven to 350 degrees
- Peel and wash the sweet potatoes.
- Using a mandoline, slice the sweet potatoes very thin.
- In a 10″ cast iron skillet over medium heat, melt 1/2 of the butter, and add 1/2 of the olive oil.
- Arrange the sweet potatoes, in a circular pattern, in the cast iron skillet.
- Insert the slivered or sliced shallots into the sweet potatoes.
- Cover tightly with aluminum foil and bake for one hour at 350 degrees.
- Remove the foil, pour the remaining butter and olive oil over the top of the sweet potatoes, and bake uncovered until crispy and fork tender. Watch closely to make sure it doesn’t burn. The shallots may get a little dark, but that’s ok.
- Serve in the skillet with the sriracha sauce in a small pitcher on the side.
For the sriracha sauce:
- In a small bowl, whisk together the coconut milk, crème fraîche, and Sriracha sauce
- Transfer to a small pitcher for serving.