Roasted Yams with Creme Fraiche and Chives

Roasted Yams with Creme Fraiche and Chives
A thoroughly modern take on the classic baked potato with sour cream.

4 small to medium-size yams (red-skinned sweet potatoes)
1 1/2 tablespoons canola oil (I use a light tasting EVOO)
3/4 teaspoon coarse kosher salt (to taste)
3/4 teaspoon ground black pepper

Fleur de sel*
Crème fraîche or sour cream
Chopped fresh chives

Preheat oven to 350°F. Place yams in large bowl. Add oil, kosher salt, and pepper. Toss to coat. Transfer yams to rimmed baking sheet; drizzle with any remaining oil mixture. Bake until tender, about 45 minutes.

Using sharp knife, slit yams lengthwise down center. Press ends together, forcing potato open. Sprinkle each with fleur de sel. Spoon in dollop of crème fraîche, sprinkle with chives and pepper, and serve.

*A delicately flavored sea salt; available at some supermarkets and at specialty foods stores.

Makes 4 servings.
Bon Appétit
March 2006