Step 1

Bring a large pot of water to a boil over high heat. Add 4 medium or 3 large sweet potatoes and simmer until fork tender, about 20 minutes. Meanwhile, pick the following herb leaves and place together in a small bowl: 1/3 cup cilantro, 1/3 cup mint, and 1/3 cup Thai basil; refrigerate. Make the brown butter miso.

Step 2

Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Check the butter every few minutes and whisk as you go to ensure the solids do not stick to the bottom of the pan. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown with a nutty aroma.

Step 3

Immediately scrape the browned butter into a large heatproof bowl. Add 2 tablespoons white miso paste and whisk to combine; set aside to cool.

Step 4

When the sweet potatoes are ready, remove from the water. When cool enough to handle, tear into large chunks. At this point, you can either fry or roast them.

Step 5

If roasting: Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place the potatoes on a baking sheet, drizzle with oil, and toss to coat. Roast until crispy and browned on the edges, about 15 minutes.

Step 6

If frying: Add enough grapeseed or canola oil to a heavy-bottomed skillet to come up about half an inch up the sides. Heat over medium-high heat until shimmering. Add the torn potatoes and fry until crispy, 3 to 4 minutes a side.

Step 7

Dress the herbs with some olive oil, lemon juice, and kosher salt, to taste, and toss to combine. Add the crisped sweet potatoes to the miso browned butter and toss to coat. Transfer to a serving plate. Top with 2 tablespoons crème fraîche, the herb salad, and crispy shallots.