Salt baked sweet potatoes with sage shallot compound butter
Last week, I made salt baked potatoes with rosemary and rosemary compound butter. It was fast, simple, and the results were excellent. You can read why it works so well here.
I thought I would try something else. Salt baked sweet potatoes. I figured if it works for one kind of potato, why not others.
I did some research and discovered rosemary or sage pair well with sweet potatoes. I substituted shallot for the garlic.
The problem would be time. Sweet potatoes have thicker skins and denser flesh than regular potatoes. I did a little experimenting here.
These potatoes come out creamy almost like a pudding. The thicker skins retain more internal steam.
This recipe is for one potato. You may need to increase the amount of salt for more. You need about 1/4 inch deep base of salt.
One large sweet potato
11/2 cup kosher salt
Two or three sprigs of sage
1- Small shallot
10-12 sage leaves
1- stick (1/4 pound) butter softened
Preheat oven to 450 Degrees (F)
Place salt evenly in the bottom of a baking dish.
Put sweet potato on top.
Cut top of shallot off and rub the shallot all over with olive oil.
Place shallot in dish.
Place whole sprigs of sage around sweet potato.
Seal top tightly with tin foil.
Bake for 1 hour 10 minutes. If a skewer goes through center easily, potato is done. If not, bake in 5 minute increments until done.
Remove from oven.
Raise oven to 500 Degrees (F)
Take foil off, remove shallot and set aside to cool.
Rub top of sweet potato with vegetable oil.
Place back in oven for fifteen minutes.
Remove from oven.
Serve with sage shallot compound butter.
Note: Use care when removing from baking dish. Unlike other potatoes, sweet potato skins loosen when baked. The bottom skin may stick or peel away from the salt.
Sage shallot compound butter:
Mince sage leaves.
Remove skin from shallot or squeeze it out gently.
In a mixing bowl, place butter, sage, and shallot. Mix thoroughly.