Circle B Kitchen
These are my go-to sweet potatoes for holiday dinners or anytime I need a crazy-good side dish. The creme fraiche and maple syrup balance sweet and tangy and believe me, they’re just a bit addicting.
Serves 10-12 as a side dish
3 lbs sweet potatoes (about 6 or 7)
1 teaspoon salt
1/4 cup maple syrup
6 tablespoons melted butter
leaves from 4 sprigs of fresh thyme
1/2 cup creme fraiche
Preheat oven to 300 degrees
Wrap the sweet potatoes in foil (2 per packet is fine), and place them on a baking sheet. Place this in the preheated oven and bake for 2 hours.
Let the potatoes cool a bit and when easy to handle, peel them and place them in a mixing bowl. I like to use my stand mixer with the whip attachment.
Add the remaining ingredients o the sweet potatoes and whip until everything’s combined and the potatoes are soft and fluffy.
You can serve these immediately, or place them in a baking dish covered with foil to be reheated later. They’ll last for a couple of days in the fridge before heating and serving.