Recipe information
Pickled shallots, mushroom xo, chive crème fraîche
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Sweet Potatoes
Pickled Shallots
Mushroom XO Sauce
Chive Crème Fraîche
Baking Sweet Potatoes
1. 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.
2. 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
1. Prepare the Shallots
While the sweet potatoes are baking, thinly slice the shallots and place them in a jar.
2. 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
1. Prepare the Mushrooms
Soak the dried shiitake mushrooms in warm water for about 30 minutes until softened. Drain and chop finely.
2. 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
1. Combine Ingredients
In a bowl, mix crème fraîche, finely chopped chives, and lemon juice until well combined. Season with salt to taste.
Serving
1. 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.