Baked Sweet Potatoes with Sour Cream
Ingredients
- Ingredients
- 8 Sweet potato
- 400 grams salt (coarse-grained)
- 4 thyme
- 4 rosemary
- 600 grams carrots
- 1 pc ginger (4 cm)
- salt
- freshly ground peppers
- butter
- Crème fraiche (350 grams)
Preparation steps
Preheat the oven to 180°C. Rinse the potatoes and pat dry. Sprinkle a baking sheet with the salt and the herbs (some torn small), mix and place the potatoes in the salt bed. Bake on the second shelf from the bottom for 60-70 minutes.
Meanwhile, peel the carrots, cut into pieces and cook until tender about 10-15 minutes in boiling salted water. Remove and set some of the cooking water aside. Peel the ginger and grate finely. Puree the carrots finely, then mix with 1-2 teaspoons of butter and ginger. Combine with 2 tablespoons sour cream, perhaps with 1-2 tablespoons of the cooking water, then season with salt and pepper.
Cut the finished potatoes in half and spread with the carrot mousse. Give each a thick dollop of sour cream on it, season with pepper and serve garnished with carrot shavings and to taste with herbs.
