While I have always been somewhat of a sweet potato addict, I prefer savory preparations to the traditional brown sugar and maple syrup concoctions typically found on the Thanksgiving table. I originally got the idea for these potatoes from Marcus Samuelsson, chef and co-owner of Aquavit in Manhattan. A few years ago, he teamed up with Slow Food to give cooking lessons to some of the students at The Children's Storefront, an independent tuition-free school in Harlem. I happened to be there observing one afternoon when he taught the kids his version of the recipe, and I have been making my own adaptation ever since. I hope you'll find the combination of sweet potatoes, crème fraîche, garlic, herbs and parmesan as rich and satisfying as I do.

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