Lightly smash the sweet potatoes with the palm of your hand until the potato flesh is visible.
2. Step
In a medium skillet over medium-high heat, melt together the butter and olive oil. Add the smashed sweet potatoes and rosemary and cook until the sweet potatoes are crispy and golden brown, 5–7 minutes. Remove from the heat and season with ½ teaspoon sea salt.
3. Step
In a small bowl, mix together the crème fraˆche, half of the lemon zest, the lemon juice, chives, and remaining ¼ teaspoon salt until smooth.
4. Step
Transfer the sweet potatoes to a serving plate and pour the crème fraîche sauce on top. Drizzle with the balsamic glaze and garnish with a sprinkle of chives, the remaining lemon zest, and black pepper. Serve warm.
