- 2 T butter
- 2 T olive oil
- 6 small sweet potatoes, parboiled and halved lengthways
- a sprig fresh rosemary
- ¾ cup crème fraîche
- ½ lemon, juiced and zested
- 2 T chives, chopped
- sea salt and freshly ground black pepper, to taste
Heat the butter and olive oil in a pan over a high heat, then remove from the heat and set aside.
Thread the sweet potato halves onto soaked wooden skewers. Using the rosemary sprig, brush the potatoes with the butter and olive oil mixture, then chargrill over smouldering coals or cut the skewers to fit into a pan and brown until golden and charred.
Combine the crème fraîche, lemon juice and zest, chives, salt and black pepper and spoon over the hot potatoes to serve.