Smashed Sweet Potatoes with Maple and Sour Cream
I just can't get enough of Alison Roman's Nothing Fancy. I just can't stop, won't stop trying and enjoying and sharing these recipes. Here's a delicious dish that could be a side or an entree, depending on your preference! This vegetarian-friendly dish is rich, savory and sweet, and the perfect balance of some wonderful flavors.
Ingredients:
4-6 small sweet potatoes
1 cup sour cream
2 tbsp. lime or lemon juice
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
6 tbsp. unsalted butter
1/3 cup pure maple syrup
1/8 cup toasted buckwheat groats (kasha)
2 tbsp. thyme leaves
Flaky sea salt
FIRST: Preheat the oven to 425 degrees. Using a fork, prick the sweet potatoes all over, so they don’t explode in the oven (which can happen). Place directly on an oven rack and bake until totally tender, 50–60 minutes. Remove from the oven to cool.
MEANWHILE: Combine the sour cream and lime juice and season with salt and pepper. The mixture should taste fairly tart and salty. Smear on the bottom of a serving platter.
Once the sweet potatoes are cool enough to handle, use the palm of your hand to crush them slightly.
THEN: Heat the olive oil and butter in a large skillet or saucepan over medium heat. Working in batches, add the sweet potatoes, pressing -- not too hard -- to make contact with the pan. Season with salt and pepper and cook until lightly crisped and browned on one side, 3-4 minutes. Flip and continue to cook until browned and crisped on the other side. Transfer the sweet potatoes to the serving platter and repeat with any stragglers.
LASTLY: Without wiping out the pan, add the maple syrup and cook until thickened and starting to caramelize about 2 minutes. Drizzle all over the sweet potatoes.
FINALLY: Serve topped with the buckwheat, thyme and lots of flaky salt.
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