Japanese sweet potato fries, sprinkled with chili powder, salt, and pepper, roasted then served with a charred scallion creme fraiche. Perfect appetizer!
After my trip to Minneapolis last month, I just knew remaking those amazing Japanese sweet potato fries from Young Joni would be at the top of my list. So here we are! The Japanese sweet potato fries were roasted, served with a tangy creme fraiche and some other goodies however I wanted to keep it easy for you.
Making these for an appetizer or a side dish has never been easier. You toss them in olive oil, chili powder (gotta love some spice!), salt and pepper then roast for 30 minutes or so. While the sweet potatoes are roasting, you char some scallions. Yep, I said charred. Basically you cut them, place them on a skillet, and cook them until they are semi-blackened. You then mix them with sour cream, buttermilk, salt and pepper. Charred scallions gives the creme fraiche a subtle smoky touch which is perfection.
In case you were wondering, yes, I will now be adding charred scallions to everything. Thank you for asking. :)
What’s the difference between Japanese sweet potatoes and regular sweet potatoes?
Japanese sweet potatoes have burgundy skin and are white inside. Sweet potatoes are brown on the outside and orange on the inside. Japanese sweet potatoes taste similar to regular sweet potatoes but are more mild and are said to have more antioxidants. They definitely are more dense than sweet potatoes which it’s not a bad thing – it makes it easier for dipping into that creamy creme fraiche. Mmmhmm ;)
Can’t wait for you guys to try these!
Japanese Sweet Potato Fries with Charred Scallion Creme Fraiche
- 3 Japanese sweet potatoes cut into fries
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt + pepper to taste
Charred Scallion Creme Fraiche
- 1/3 cup scallions trimmed, halved crosswise
- 2/3 cup sour cream
- 2 tablespoons buttermilk
- Salt + pepper to taste
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lightly add cooking spray. Set aside.
- In a bowl, toss sweet potato fries with olive oil, chili powder, salt and pepper. Place on baking sheet. Bake until sweet potatoes are tender, about 25-35 minutes.
- Meanwhile, make the creme fraiche. In a skillet, cook scallions over high heat for 5-6 minutes, until semi-blackened, then chop coarsely. In a bowl, mix together charred scallions, sour cream, buttermilk, salt and pepper until well combined.
- Serve Japanese sweet potato fries with creme fraiche. Enjoy!