Baked Sweet Potatoes with Sour Cream

Ingredients

• 8 sweet potatoes
• 400 g coarse sea salt
• 4 thyme sprigs
• 4 rosemary sprigs
• 600 g Carrots
• 1 piece ginger (4 cm)
• Salt
• freshly ground pepper
• butter
• crème fraîche (~350 g)

Instructions

1. 1.

   Preheat the oven to 180°C. Wash and pat the potatoes dry. Sprinkle a baking sheet with sea salt, mix in the thyme and rosemary (chopped slightly), and place the potatoes on top of the salted bed. Bake on the second rack from the bottom for 60-70 minutes.

2. 2.

   Meanwhile, peel the carrots, cut into pieces, and boil in salted water until tender, about 10-15 minutes. Drain and set aside some cooking liquid. Peel and grate the ginger finely. Puree the carrots, then stir in 1–2 teaspoons of butter and the grated ginger. Finish with 2 tablespoons crème fraîche, optionally a splash of reserved cooking liquid, and season with salt and pepper.

3. 3.

   When the potatoes are done, cut them in half and spread the carrot cream over each piece. Top with generous dollops of crème fraîche, sprinkle with pepper, and garnish with carrot shreds and herbs as desired.