Sweet Potato, Creme Fraiche, and Caviar Bites

• 2 long narrow sweet potatoes (about 1 1/4 pounds), scrubbed
• about 1/2 cup creme fraiche or sour cream
• 1 ounce caviar
• tiny dill sprigs for garnish

1. Cut the sweet potatoes crosswise into 1/4 inch slices with a large sharp knife and with a sharp 1- to 1 1/2-inch decorative cutter cut a decorative shape from each slice.
2. Steam the sweet potatoes in a steamer set over boiling water, covered, for 5 to 6 minutes, or until they are just tender, arrange them in one layer on a plate, and let them cool, their surface covered with plastic wrap.
3. Chill the sweet potatoes for at least 1 hour or overnight.
4. The sweet potatoes my be made 1 day in advance and kept covered and chilled.
5. Arrange the sweet potatoes, patted dry, on serving plates, top each piece with 1/2 teaspoon of the creme fraiche and 1/8 teaspoon caviar, and garnish the "bites" with the dill.

long narrow sweet potatoes, creme fraiche, caviar, dill

Taken from www.epicurious.com/recipes/food/views/sweet-potato-creme-fraiche-and-caviar-bites-101579 (may not work)