Roasted Yams With Crème Fraîche And Chives
- 4 small to medium-size yams (red-skinned sweet potatoes)
- 1 1/2 tablespoons canola oil
- 3/4 teaspoon coarse kosher salt
- 3/4 teaspoon ground black pepper
- Fleur de sel*
- Creme fraiche or sour cream
- Chopped fresh chives
- Preheat oven to 350u0b0F. Place yams in large bowl. Add oil, kosher salt, and pepper. Toss to coat. Transfer yams to rimmed baking sheet; drizzle with any remaining oil mixture. Bake until tender, about 45 minutes.
- Using sharp knife, slit yams lengthwise down center. Press ends together, forcing potato open. Sprinkle each with fleur de sel. Spoon in dollop of creme fraiche, sprinkle with chives and pepper, and serve.
- *A delicately flavored sea salt; available at some supermarkets and at specialty foods stores.
yams, canola oil, coarse kosher salt, ground black pepper, crueme, fresh chives
Taken from www.epicurious.com/recipes/food/views/roasted-yams-with-creme-fraiche-and-chives-234154 (may not work)