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Sweet Potatoes and Snow Peas with Crème Fraîche

  • SERVINGS: 6
  • VEGETARIAN
  1. 2 pounds sweet potatoes, peeled and cut into 3/4-inch rounds
  2. 2 tablespoons olive oil
  3. Kosher salt and freshly ground pepper
  4. 1/4 cup crème fraîche or sour cream
  5. 2 teaspoons sherry vinegar
  6. 1/2 pound snow peas
  7. 1 tablespoon snipped chives
  1. Preheat the oven to 400°. In a large baking dish, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 50 minutes, or until tender and browned, turning halfway through.
  2. In a small bowl, whisk the crème fraîche with the vinegar.
  3. Heat the remaining 1 tablespoon of olive oil in a large skillet. Add the snow peas and cook over high heat until crisp-tender, 6 to 8 minutes. Season with salt sweet potatoes, and pepper and transfer to a large platter. Add the sweet potatoes and top with dollops of the crème fraîche. Sprinkle with the chives and serve right away.