Salt roasted sweet potatoes

Salt roasted sweet potatoes from SoupAddict.com

Thanksgiving is nigh, guys. The holiday where families gather to celebrate togetherness — assuming we all don’t strangle each other before dessert — and express gratitude for the gifts we have in life.

It’s also the holiday where the poor sweet potato is drowned in sticky-sweet syrupy goo and capped with marshmallows. Like the texture of shredded coconut {shiver me timbers}, this is a dish I just don’t understand. Please don’t take offense if it’s your Thanksgiving specialty — I know it’s just me with the thing about sweet potatoes and marshmallows.

I simply prefer a savory treatment (and for the folks who believe they harbor a general dislike of the sweet potato, it’s worth a try to salvage the enjoyment of this healthy tuber, too).

As a plus, this method for baking sweet potatoes in a bed of salt yields a super-tender inside with a crispy skin outside, subtly infused with salt and herbs.

Salt roasted sweet potatoes from SoupAddict.comsalt roasted sweet potatoes
Salt roasting is nothing new — it’s a great treatment for russet potatoes, too — you can salt roast steaks, and even whole chickens, on the grill. Far from oversalting the food, the salt does double-duty as both tenderizer and subtle (yes, subtle) seasoner. In the covered environment of the baking dish, the potatoes are gently steamed with moisture from the salt and flavor from the herbs and garlic.

The result is restaurant-quality, if you ask me.

Salt roasted sweet potatoes from SoupAddict.com
Use the garlic cloves to make garlic butter to stuff into the salt roasted sweet potatoes (vegans, you already know that Earth Balance makes quite the tasty spread with roasted garlic — I used it here).

I’m kicking myself, though, because I recently scored some black garlic and totally forgot about it — that would’ve been awesome.

Salt roasted sweet potatoes from SoupAddict.com

Although I prepared this for a light dinner with a quinoa salad, you can easily scale up this recipe for your family to prepare more salt roasted sweet potatoes: use a larger baking dish with enough salt to cover the bottom by an inch, and add another sprig or two of rosemary and thyme. You can also roast an entire garlic bulb — just slice off the top to expose the cloves, and nestle the bulb in the salt.

Karen xo

Salt roasted sweet potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 medium sweet potatoes
  • 2 cups kosher salt
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 4 cloves garlic
  • olive oil, for brushing
  • sour cream or Greek yogurt, for garnish
  • 2 tablespoons butter, softened, for garnish
  • herbs de Provence, for garnish
Instructions
  1. Preheat oven to 450°F.
  2. Pour the salt into a baking dish. Nestle the potatoes into the salt, and arrange the rosemary, thyme and garlic cloves around them in the salt. Cover tightly with foil and roast for one hour. If using large potatoes, test for doneness with a paring knife - the tip of the knife should easily pierce the potato.
  3. Remove the foil and brush the all sides of the potatoes with olive oil. Remove the garlic cloves and set aside. Discard the rosemary and thyme springs. Return the pan to the oven and bake, uncovered, for another 15 minutes, to crisp the skin. Meanwhile, squeeze the roasted garlic cloves into the butter and mash well.
  4. Brush any caked salt from the potatoes. Slice open and garnish with garlic butter, sour cream and a sprinkle of herbs de Provence.

Comments

  1. Hmmmm…this looks interesting. I like sweet potatoes most any way but will definitely give this a try.
    Can the kosher salt be saved and used again?

  2. Having written it off in all forms (ala Thanksgiving versions), you may have just saved the sweet potato for me. Ages ago went to a restaurant on the East coast that was known for it’s prime rib cooked in salt and herbs. So good. I’m actually going to try this in the next day or so. Thanks!
    Christine recently blogged about:  The Mr. Cane-a-Man Show

  3. Cool1 I’ve heard of salt roasting meat but didn’t know you could use it for vegetables. Since I don’t eat meat (except the very occasional fish) this recipe is a lot more apropos to my kitchen. You are not the only one who does not understand the sweet potato/marshmallow thing. I love sweet potatoes just as they are, especially this time of year when the crop is new. They are so sweet naturally, I can’t imagine adding sugar to them.
    Mary@FitandFed recently blogged about:  Kabocha Coconut Curry

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