Comments on: Salt roasted sweet potatoes

By: kirsten

kirsten — Thu, 15 Nov 2012 14:09:48 +0000

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!

By: Mary@FitandFed

Mary@FitandFed — Wed, 14 Nov 2012 01:53:03 +0000

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.

By: Christine

Christine — Mon, 12 Nov 2012 23:34:44 +0000

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!

By: SoupAddict

SoupAddict — Mon, 12 Nov 2012 18:12:25 +0000

Yes! And the top layer will have some of the flavor of the herbs, as well, especially rosemary.

By: Carmen C

Carmen C — Mon, 12 Nov 2012 18:06:45 +0000

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?