Japanese Sweet Potatoes With Maple-Tahini Crème Fraîche

[Celerity]

https://cooking.nytimes.com/recipes/1026181-japanese-sweet-potatoes-with-maple-tahini-creme-fraiche

https://archive.ph/02rv1



Compared to garnet sweet potatoes and other types of sweet potatoes, the flesh of the Japanese variety is pale in color, sweeter and somewhat drier. This means that after cooking, they become pleasantly fluffy and creamy, as opposed to watery, and are ready to take on copious amounts of dairy and salt. Here they are topped with a super-simple tahini crème fraîche. Feel free to use sour cream as a substitute for the crème fraîche, but you may want to adjust the lemon juice as sour cream has a bit more tang. If you don’t have a steamer basket or colander that can accommodate 2½ pounds of potatoes, simply roast them.

[quaint]

1. Sounds tasty. Different.

Sauce ingredients I would not think to combine.