Sweet Potato Fondants. Buttermilk Crema. Montgomery Cheddar.  By Chef Andrew Clarke - Charlie Oven

Sweet Potato Fondants. Buttermilk Crema. Montgomery Cheddar. By Chef Andrew Clarke

Written by: Chef Andrew Clarke



Time to read 1 min

fondant sweet potatoes with buttermilk and cheese baked in the charlie oven
Source: Chef Andrew Clarke Acme Fire Cult Classics Charlie Oven Masterclass

Prep time

10 min

Cook time



4-6 pers




United Kingdom


  • 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


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.