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Wash sweet potatoes and let dry. Bake in a 7 qt. cast iron roaster for 1 hour or until soft and tender, flipping potatoes after 30 minutes. Remove from the oven and let cool.
Once the potatoes are cool enough to handle, cut them in half and scoop the flesh into a large bowl. Discard the skins. Mash potatoes well with 2 tablespoons butter, nutmeg, paprika, salt and pepper. Add creme fraiche and whip to combine. Taste and season with additional salt if needed.
Spread the mixture into the cast iron roaster and dot with remaining 2 tablespoons of butter. Bake at 400 for 5 minutes to heat through, then broil until the top begins to brown.
ENAMELED CAST IRON
Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.
Cast iron distributes heat slowly and evenly over the entire vessel, making it ideal for all forms of cooking, whether slow-cooking, roasting, searing, stir-frying or baking.
Smooth Interior Enamel
The glass-like finish in our ovens and braisers promotes caramelization, resists staining and prevents sticking to make cleanup easy.
Black Interior Enamel
The black interior of our skillets is specially formulated for high-temperature cooking, and does not require seasoning.