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1
Preheat oven to 375 F.
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2
Pre-baking the potatoes.
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3
Peel the sweet potatoes and cut into approximately`1/2 inch thick rounds.
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4
Shingle the sweet potato slices in a baking dish large enough to hold the slices in a single overlapping layer.
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5
Brush the sweet potatoes with 1 tablespoon of the melted butter.
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6
Sprinkle the salt over the potatoes.
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7
Pre-bake the sweet potatoes for 40 minutes at 375 F.
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8
Sauteing the raisins.
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9
In a skillet over medium heat, melt 1 tablespoon of butter.
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10
When the butter is foaming, add the raisins and lightly saute.
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11
Season with a pinch of salt and remove from heat and reserve.
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12
Preparing and adding the chiles.
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13
Char and peel the poblano chiles.
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14
Remove and discard the stems and seeds.
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15
Cut the chiles into 1/4 inch strips.
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16
Peel the onions.
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17
Cut the onions into 1/4 inch slices.
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18
Separate each slice into rings.
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19
Combine the poblano chile strips and the onion rings and toss with the remaining 1 tablespoon of melted butter.
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20
After the potatoes have roasted for 40 minutes, remove from the oven and distribute the raisins and the chiles and onions over the potatoes.
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21
Return to the oven and bake for an additional 30 minutes.
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22
To Serve.
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23
Wash the cilantro and prepare approximately 1 loose cup of small cilantro sprigs.
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24
When ready to serve, distribute the cilantro sprigs over the top of the warm dish.
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25
Drizzle the creme fraiche over the surface of the dish and serve immediately.
