This month, Tori Schumacher, chef de cuisine at The Ordinary, shares his simple and seasonal sweet potato recipe. To get started, grab two handfuls of fingerling burgundy sweet potatoes, fresh sprigs of thyme and two bay leaves. While your potatoes roast in a warm oven, whisk Lowcountry Creamery yogurt and cream together and add a splash of lemon juice. Read the full recipe using the link below (don’t forget a healthy dash of coarse sea salt).
Roasted Fingerling Sweet Potatoes with Greek Yogurt Whip (serves 4)
- 1 pound (about 8 small) fingerling burgundy sweet potatoes
- 3 sprigs thyme
- 2 fresh bay leaves
- 3 tablespoons olive oil
- Coarse kosher salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 1/2 cup Lowcountry Creamery full-fat Greek yogurt
- Lemon juice, to taste
- 3 tablespoons picked fresh dill leaves
Preheat oven to 350˚F.
Scrub potatoes thoroughly under running water until water runs clear. Gently pat dry. Add to a large mixing bowl with thyme and bay leaves, drizzle with olive oil, and toss to coat. Season evenly with salt and pepper and toss again. Transfer potatoes and herbs to a roasting pan and cover tightly with foil. Roast until potatoes are tender, about 30-40 minutes.
Using an electric mixer or handheld whisk, whip heavy cream in a large bowl until stiff peaks form. With a rubber spatula, gently fold Greek yogurt into whipped cream. Taste and season with salt and a squeeze of fresh lemon juice.
Make a bed of the yogurt mixture on the bottom a plate or shallow bowl. Top with roasted sweet potatoes and garnish with dill.