- 4 lbs of sweet potatoes (approximately 2.5 inches in diameter)
- 3 tbsp olive oil
- 5 tbsp Vermont Creamery Cultured Butter
- 5 tbsp Vermont Creamery Cultured Butter with Sea Salt & Maple
- a few pinches of coarse sea salt
- 1 cup coconut milk
- heaping 1/2 cup of Vermont Creamery Crème Fraîche
- 4 tsp sriracha
- 1/3 cup fresh cilantro, minced
Peel sweet potatoes, then slice crosswise as thinly and evenly as possible. (Between 1/8” and 1/16” is ideal.) If you have a mandolin, it will make the task far easier. If not, some patience and meticulous slicing work with a sharp knife will work just fine too.
Brush a healthy coating of the butter and oil mixture over the inside of an 8”– 9” baking dish or skillet, and sprinkle with a pinch of coarse sea salt. Arrange potatoes in the dish, the brush with the remaining butter and oil and sprinkle with the remaining salt.
Roast potatoes for around 1 hour and 15 minutes, or until the middle of the potatoes are tender and the tops begin to brown and crisp. (They may need more time, depending on how thinly you’ve sliced them. Test them with a fork to make sure they’re tender in the middle.) Remove from the oven and let rest for 10 minutes.
While the potatoes are resting, whisk together the coconut milk, crème fraîche, and sriracha in a saucepan over medium heat, until just warmed.
Pour half of the sauce over top of the potatoes and sprinkle with half of the minced cilantro. Combine the remaining sauce and cilantro and serve alongside the potatoes, for guests to use as needed.