Sweet Potato Fondants. Buttermilk Crema. Montgomery Cheddar. By Chef Andrew Clarke
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Time to read 1 min
Source: Chef Andrew Clarke Acme Fire Cult Classics Charlie Oven Masterclass
10 min
30-40min
4-6 pers
Side
United Kingdom
Ingredients
- 4 Sweet Potatoes
- 1 pack Butter
- ½ bunch Thyme
- 1 Garlic Bulb
- 60% Buttermilk
- 40% Mayonnaise
- Maldon Salt & White Pepper
- Montgomery Cheddar - or other very good mature cheddar
Directions
Step 1 - Prep and heat the Charlie Oven
Heat the Charlie Oven to 200°C / 390°F
Place a rack in the upper section of the oven, leaving sufficient room above to fit a roasting tray on the rack.
Step 2 - Prep the sweet potatoes
Prepare the sweet potatoes by peeling the skins and cutting them into uniform cylinder pieces. Stand the sweet potato pieces flat across a heavy bottom cast iron skillet or roasting tray.
Step 3
Season with salt and pepper. Sprinkle with thyme. Chop the butter into pieces and place across the potatoes. Tuck the garlic bulb in with the potatoes with their skins on.
Step 4 - Bake
Place the tray on the cooking rack and roast for 15 minutes. Remove from the oven and flip the potatoes over to brown the other side. Baste the potatoes in the butter. Pop back in the oven for 15 minutes or until the potatoes are cooked.
Step 5 - Make the buttermilk crema
To make the buttermilk crema, mix the buttermilk with mayonnaise, and cut and then squeeze the roasted garlic bulb into the mix. Whip everything until thoroughly combined.
Step 6 - Assemble and serve
Once the potatoes are cooked, remove them from the Charlie oven and place them on a serving plate. Liberally spoon the buttermilk crema on top of the potatoes and finish with grated cheese. And serve. This dish tastes great hot or at room temperature.