Alliance’s chef James Bloomfield puts a fresh spin on classic ingredients for a delicious and fresh holiday spread. Find more creative dishes in the December 2017 issue of Traverse, Northern Michigan’s Magazine.
- 5 large sweet potatoes
- 1/2 pound butter
- Salt and pepper to taste
- Sugar to taste
- 1 cup crème fraîche
- 1/4 cup chipotle peppers in adobo
- 1 tablespoon lime zest
- 3 limes cut into wedges
- 1 bunch cilantro leaves
- 1/2 cup toasted cashews
Preheat grill to 400–500 degrees. Place whole sweet potatoes on the grill surface and cook, turning periodically, until the skins completely char on the outside, and the inside is creamy and cooked through. Remove sweet potatoes from grill and carefully peel away the carbonized skin, reserving some for the finished dish. Place the cooked sweet potatoes into a heavy bottom saucepan over low heat. Add butter, lightly mash and season to taste with salt, pepper and sugar (optional) and keep warm.
Put the crème fraîche and chipotle peppers in a food processor and pulse until completely incorporated.
To serve, spread the crème fraîche on the bottom of a serving bowl and arrange dollops of the sweet potatoes throughout. Garnish with lime zest, lime wedges, cilantro and toasted cashews.