Baked sweet potatoes with garlic-fermented shrimp butter from The Rise - Black Cooks and the Soul of American Food (page 9) by Marcus Samuelsson

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Notes about this recipe

  • dinnermints on November 19, 2021

    This was....good, although the garlic fermented shrimp butter (includes lots of avocado) was not so attractive looking. It does taste good, though, and is not hard to make. I don't think it requires a bunch of butter given the richness of avocados - I used 2 T, which is half the amount of butter, but would probably just use 1 T next time (and there might be a next time, since now I have a container of fermented shrimp paste). I served it the first night with roasted salmon, which was ok, but it was even better the next night with a poached egg on top of the shrimp-buttered sweet potato. I had large sweet potatoes and it took closer to 1.5 hours to get them baked through.

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