Sephie asked me to buy these Japanese sweet potatoes the other day. I’ve been thinking about the best way to roast them.
Depending upon how liberal you are with the butter in the after-roast dressing, this can also be Maximalist sweet potato. Shown below is the one I made for the offering altar. My own is not quite so abundant.
Ingredients
1 big sweet potato per person
Tiny bit of olive oil
Lot of salt (use a good one)
Method
Preheat the oven to 325˚F.
Wash the sweet potato/es and dry them. Use a fork to prick holes lightly all over the surface.
Coat each one lightly with oil. Find a balance between “just enough to cover” and “no skimping, leave a full layer.”
Sprinkle each sweet potato all over the surface with an abundance of salt, and apply pressure with your hands so it will stick. I like to use Murray River Salt for this because it’s low-salinity and I can really be abundant and get a good texture.
Shake off any salt from your hands into the dish your sweet potato/es will bake in.
When the oven is ready, bake for 80-90 minutes.
Let them cool down a fair bit before you eat them. I like to eat them just short of too hot, with salted Kerrygold melted on top.
