Grilled Hawaiian Purple Sweet Potatoes with Herbed Crème Fraîche
These purple sweet potatoes are Robbie Sigona’s favorite sweet potato in the market! They’re flavorful, low in sugar (so they’re low on the glycemic index) and gorgeous.
You can make these on an outdoor grill or use a grill pan. There is no need to peel the potatoes before grilling, either! The herbed crème fraîche is not to miss!
Check out the YouTube video below to learn more about these unique sweet potatoes!
Grilled Hawaiian Purple Sweet Potatoes with Herbed Crème Fraîche
These purple sweet potatoes are Robbie Sigona’s favorite sweet potato in the market! They’re flavorful, low in sugar (so they’re low on the glycemic index) and gorgeous. You can make these on an outdoor grill or use a grill pan. There is no need to peel the potatoes before grilling, either! The herbed crème fraîche is not to miss! Adapted from Bon Appetit. Serves 4.
Ingredients
Ingredients:
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil such as Oliana
- 3 Hawaiian purple sweet potatoes scrubbed and sliced into rounds ¼” thick
- 1 tsp each Kosher salt and freshly ground black pepper divided
- Fresh chives about half a .5 oz box
- 1 clove garlic chopped
- ½ cup crème fraîche
- ¼ cup mayonnaise
- 2 Tbsp fresh lemon juice
- 1 Tbsp prepared horseradish
- Fresh parsley chopped, about ¼ cup, plus more for serving.
Instructions
- Preheat an outdoor grill to low heat or an indoor grill pan to medium to medium-high heat.
- In a large bowl, toss potato rounds with olive oil and half a teaspoon each of salt and pepper. Arrange in a single layer on the grill, working in batches if necessary. Cook about 10-12 minutes per side until rounds are tender and are charred in spots. Optional: During the last few minutes of cooking on the second size, add the chives to the grill.
- When potatoes are cooked, remove from heat and keep warm.
- To the bowl of a food processor, add the chives, garlic, crème fraiche, mayo, lemon juice, horseradish, some chopped parsley, salt and pepper. Pulse until the ingredients are blended and the herbs are roughly chopped.
- Arrange the sweet potatoes on a serving dish and dollop with the crème fraiche mixture. Garnish with remaining parsley and serve.
Video
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