Salt roasted sweet potatoes
Salt roasted sweet potatoes
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:
Preheat oven to 450°F.
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.
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.
Brush any caked salt from the potatoes. Slice open and garnish with garlic butter, sour cream and a sprinkle of herbs de Provence.
Hello, and welcome to SoupAddict, my little corner of the foodie world on the Interwebs. I'm Karen, and it's true, I'm addicted to soup. The seasons guide my cooking and eating, and when I'm not behind the stove — or the keyboard: I'm a writer by trade — you can find me in my vegetable garden. 
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?
Yes! And the top layer will have some of the flavor of the herbs, as well, especially rosemary.
Oh I’m glad to read this. My first thought was ‘no! 2 cups of salt used once?’ I’ll save the savory salt in a separate cellar (say that 3 times fast) for use in other recipes.
Thank you!
kirsten recently blogged about: Silken Turnip and Potato Soup (and How To Make Chicken Stock)
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
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.
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