Mashed Sweet Potatoes With Aleppo Pepper And Crème Fraîche

Roasted sweet potatoes mashed with a flavorful butter mixture and crème fraîche, seasoned with Aleppo pepper.

By 177milkstreet

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 3 pounds orange-fleshed sweet potatoes
• 4 tablespoons salted butter
• 3 tablespoons honey
• 1 tablespoon Aleppo pepper
• 1 teaspoon Kosher salt
• 0.5 teaspoon ground black pepper
• 0.25 cup crème fraîche

Instructions

1. Heat the oven to 425°F with a rack in the middle position. Place the sweet potatoes on a rimmed baking sheet and roast until the skins are browned in spots and a skewer inserted into the thickest part of the largest potato meets no resistance once it pierces the skin, 55 to 60 minutes; when carefully squeezed, the potatoes should feel very soft. Cool on the baking sheet for 10 minutes.
2. While the potatoes are cooling, in a small saucepan, combine the butter, honey, Aleppo pepper, 1 teaspoon salt and ½ teaspoon black pepper. Heat over medium, whisking, until melted and well combined, about 3 minutes.
3. Cut the potatoes in half lengthwise, then use a spoon to scoop the flesh into a large bowl; discard the skins. Add all but 1 tablespoon of the butter mixture and the crème fraîche. Using a masher, mash until smooth and well combined. Taste and season with salt and black pepper. Transfer to a serving dish, use the back of a spoon to create swirls in the potatoes and drizzle with the remaining butter mixture.