This week Kristen is making creamier and more flavorful sweet potatoes—thanks to science, and thanks to Nik Sharma, whose new cookbook The Flavor Equation breaks down the research on how we can make our food more delicious. In this case: a surprisingly simple one-pan technique for first steaming then roasting that makes sweet potatoes the best version of themselves—perfect for a splashy Thanksgiving side or just: dinner. GET THE RECIPE ►►
Listen to Nik on the Genius Recipe Tapes podcast ►►
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INGREDIENTS
For the sweet potatoes:
4 sweet potatoes (each 7 ounces [200 grams]), preferably a yellow-fleshed variety such as Garnet or Jewel
2 tablespoons unsalted butter, at room temperature
Fine sea salt
For the dressing & garnish:
1/2 cup (120 grams) crème fraîche or sour cream
1 tablespoon maple syrup or honey
1 tablespoon freshly squeezed lime juice
2 teaspoons fish sauce (optional, see Author Notes)
1/2 teaspoon freshly ground black pepper
Fine sea salt
2 tablespoons thinly sliced scallions, both green and white parts
2 tablespoons roasted peanuts
1 teaspoon red chile flakes, such as Aleppo, Maras, or Urfa
1/2 teaspoon lime zest
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