Baked Sweet Potatoes with Whipped Maple Butter & Vietnamese Green Sauce
Sandy Truong An Tran Ho is an Australian-born, Los Angeles-based professional chef, food stylist, and the founder of Sandita’s — a food company that hosts events and pop-ups around the world. Sandita’s champions local makers and farmers with nostalgic menus of Vietnamese flavors and an artful approach to plating and food design.
These baked sweet potatoes are a nod to the classic sweet potato casserole — replacing marshmallows with salty, maple whipped butter and a punch of funk and freshness with Sandy’s signature Vietnamese green sauce.
Sweet potatoes
5 medium purple sweet potatoes
3 tbs salt
Olive oil
Method
Preheat oven to 330°F
Wash potatoes and dry well
Coat liberally in olive oil and salt
Place in oven to cook for 1 hr. Potatoes should be fork-tender when ready
Whipped Maple Butter
1 cup unsalted butter at room temperature
3 tbs maple syrup
½ tsp flakey sea salt
Method
Place butter in a mixing bowl and using an electric whisk, beat until light and fluffy. About 3-4 minutes
Add the syrup and salt and mix for another 20 seconds until evenly combined
Serve over hot potatoes or pipe into a bowl so everyone can take as much as they like! Leftovers are also great the next day on toast
Vietnamese Green Sauce
1 bunch of cilantro (leaves and stems), finely chopped
1 small watermelon radish, finely diced
1 tbs ginger, finely minced
2 cloves garlic, finely minced
Juice of 1-2 limes (I used 1.5 juicy medium limes)
1 tsp white sugar
1-2 fresh Thai chili, finely sliced
2 tbs fish sauce
2-3 tbs olive oil
Method
Add all ingredients into a small mixing bowl and combine well. Adjust seasoning to your liking with a little extra salt, more chili, or lemon juice.
To serve, crack open hot potatoes, add a generous dollop of maple butter, and another generous scoop of the Vietnamese green sauce
