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Mindful : December 2015
December 2015 mindful 33 Double baked sweet potatoes with crème fraîche and fresh herbs Ser ves 4 4 medium sweet potatoes, brushed and cleaned Olive oil Sea salt 3⁄4 cup crème fraîche 1 tablespoon finely chopped parsley 1 tablespoon finely chopped tarragon 1⁄2 cup crumbled feta cheese Dash of ground paprika (or cayenne) 1⁄4 cup Parmesan cheese 3 to 4 tablespoons sliced almonds 1 tablespoon finely chopped chives Preheat the oven to 450 °F (230 °C). Rub the potatoes with olive oil and season with salt. Pierce the potatoes in a few places with a skewer. Place them directly on a rack (placed in the middle) and bake for 50 minutes to 1 hour, or until cooked through. Remove and let cool slightly before working with them. Reduce the oven temperature to 400 °F (200 °C). Make a small incision on the top in the form of a small oval, and scoop the flesh out with a small spoon. Transfer to a bowl and mash with 1⁄4 cup crème fraîche. Stir in the parsley and tarragon and feta cheese. Stuff carefully this preparation back inside the potato shells. Add a dash of paprika (or cayenne) and finish with the Parmesan and sliced almonds. Drizzle olive oil on top and bake for 10 to 15 more minutes. Combine the rest of the crème fraîche with the chives, and drizzle with olive oil. Ser ve the baked potatoes with a generous side green salad, and the chive-flavored crème fraîche. food