- 12 ServingsServings
- 2 lb. sweet potatoes
- 3 tbsp. butter, melted and divide
- 1/2 tsp. coarse sea salt
- 1/2 c. California raisins
- 12 oz. poblano chile peppers
- 8 oz. yellow onion
- 1 bunch cilantro
- 1/4 c. crème fraiche
1 Preheat oven to 375°F
3 Peel the sweet potatoes and cut into approximately 1/2-inch thick rounds. Shingle the sweet potato slices in a baking dish la rge enough to hold the slices in a single overlapping layer.
4 Brush the sweet potatoes with 1 tablespoon of the melted butter. Sprinkle the salt over the potatoes. Pre-bake the sweet potatoes for 40 minutes at 375°F.
6 In a skillet over medium heat, melt 1 tablespoon of butter. When the butter is foaming, add the raisins and lightly sauté. Season with a pinch of salt and remove from heat and reserve.
8 Char and peel the poblano chiles. Remove and discard the stems and seeds. Cut the chiles into 1/4-inch strips. Peel the onions. Cut the onions into 1/4-inch slices. Separate each slice into rings. Combine the poblano chile strips and the onion rings and toss with remaining 1 tablespoon of melted but
9 To Serve
10 Wash the cilantro and prepare approximately 1 loose cup of small cilantro sprigs. When ready to serve, distribute the cilantro sprigs over the top of the warm dish. Drizzle the crème fraiche over the surface of the dish and serve immediately.
Source: Chef Robert Del Grande and California Raisin Marketing Board