Sweet potatoes are a vegetable that are best cooked by methods that bring out the sweetness but also play with the sugars’ ability to caramelize. Enter roasting, a simple yet efficient technique that takes full advantage of the innate goodness hidden inside sweet potatoes and reveals their glorious flavor. This guajillo chilli salsa is served with a heap of crème fraîche that melts away to give a tangy, buttery taste. This salsa is also fantastic on its own when served with nachos, tortilla chips, tacos, and so on—you get the picture. You need to make it often.
The full recipe for this dish is available in my cookbook, Veg-Table