Tyler Florence’s Sweet Potatoes with Banana Sour Cream
The chef and author of Inside the Test Kitchen puts a new twist on the traditional holiday dish
4 medium-size sweet potatoes
2 tbsp. extra-virgin olive oil, plus more for finishing Sea salt
Freshly ground black pepper
1 banana, with peel
1 tsp. vegetable oil
4 slices bacon, chopped
1 medium onion, thinly sliced
1 serrano chile, thinly sliced
1 cup sour cream
¼ bunch chives, chopped
1. Preheat the oven to 400°. Trim the ends off the sweet potatoes and cut each into 8 wedges. Toss with olive oil and season generously with salt and pepper. Spread the potatoes on a sheet pan, with the whole banana, and roast in the oven.
2. Heat the vegetable oil in a sauté pan over medium-high heat and cook the bacon until just turning crisp. Add the onion and serrano chile slices to the pan along with a pinch of salt. Cook until the onion is caramelized, then turn off the heat.
3. After the banana is in the oven for 10 to 15 minutes, its skin should be black and its flesh should be very tender. Remove it from the oven, and when it’s cool enough to handle, peel and add the fruit to a blender with the sour cream. Puree until smooth and add a few pinches of salt, to taste.
4. After 30 minutes of roasting, the sweet potatoes should be cooked and slightly browned at the edges. Transfer to a serving dish. Top with the onion, bacon and chile mixture. (For even more heat, thinly slice a second serrano chile and sprinkle on top.) Garnish with chives, season with salt and drizzle with olive oil. Serve with banana sour cream.
Makes: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes