Name: Nightingales Baked Japanese Sweet Potato Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 medium Japanese sweet potatoes; 2 tbs Olive oil; 1 tsp Salt; 2 large Shallots; 1 cup Rice vinegar; 2 tbs Sugar; 1 tsp Salt; 1 cup Dried shiitake mushrooms; 4 cloves Garlic; 1 tsp Red chili flakes; 3 tbs Soy sauce; 2 tbs Sesame oil; 1 cup Crème fraîche; 1 bunch Chives; 1 tbs Lemon juice

Method

Baking Sweet Potatoes

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the Japanese sweet potatoes thoroughly and pat them dry. Prick the sweet potatoes a few times with a fork, then rub with olive oil and sprinkle with salt.

Bake the Sweet Potatoes

Place the sweet potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 45-60 minutes, or until they are tender and can be pierced easily with a fork.

Making Pickled Shallots

Prepare the Shallots

While the sweet potatoes are baking, thinly slice the shallots and place them in a jar.

Pickle the Shallots

In a small saucepan, combine rice vinegar, sugar, and salt. Heat until the sugar dissolves. Pour the mixture over the shallots in the jar, ensuring they are fully submerged. Let them sit for at least 30 minutes.

Making Mushroom XO Sauce

Prepare the Mushrooms

Soak the dried shiitake mushrooms in warm water for about 30 minutes until softened. Drain and chop finely.

Make the XO Sauce

In a skillet, heat sesame oil over medium heat. Add minced garlic and red chili flakes, sautéing until fragrant. Add the chopped mushrooms and soy sauce, cooking for an additional 5-7 minutes until the mixture thickens.

Making Chive Crème Fraîche

Combine Ingredients

In a bowl, mix crème fraîche, finely chopped chives, and lemon juice until well combined. Season with salt to taste.

Serving

Plate the Dish

Once the sweet potatoes are done, slice them open and top with mushroom XO sauce, pickled shallots, and a generous dollop of chive crème fraîche. Serve warm.