Salt-baked sweet potato with turmeric onions
Salt-baked sweet potato with turmeric onions
I sometimes make this with massive russet potatoes and other times – like this – with plump sweet potatoes: white-fleshed Japanese sweet potatoes are my preference. In either case, it’s all about the toppings. The silky turmeric onions are good on just about anything, but particularly nice mingling with bursts of grapefruit segments, toasted walnuts, herbs and crème fraîche. It’s a quirky mix that somehow works.
Serves 6 | Prep 20 mins | Cook 1 hr
3 medium sweet potatoes
large-grain sea salt
2 tbsp extra-virgin olive oil
1 medium onion, quartered and thinly sliced
½ tbsp turmeric
¼ tsp fine-grain sea salt
1 tbsp white wine vinegar grapefruit segments, toasted walnuts, chopped olives, dill, chives, rocket, to serve
125g crème fraîche
1 - Preheat the oven to 200C/fan 180C/ gas 6. Wash and scrub the sweet potatoes, prick them all over with a fork and sprinkle generously with large-grain sea salt. Bake the sweet potatoes until tender throughout.
This can take an hour for large potatoes, less for smaller.
2 - While the potatoes are roasting, heat the olive oil in a frying pan over medium heat.
Add the onion, turmeric and fine-grain salt and cook until soft but not browned, about 7 minutes.
Add the vinegar to the pan and let it caramelise for a minute or so, adding a couple of tablespoons of water if the pan becomes dry. Remove from the heat and set aside.
3 - Next, prepare the toppings so they’re ready when the hot sweet potatoes come out of the oven.
4 - When the potatoes are done, cut each in half lengthways. Salt a bit and use a fork to gently fluff some of each half ’s flesh. Add a touch of crème fraîche, then really pile on the toppings and salt to taste.
Serve nestled together in a bowl or on a platter with some rocket tucked about.
Per serving 291 cals, fat 20.5g, sat fat 7g, carbs 23.5g, sugars 8g, protein 4g, salt 1.3g, fibre 5g
I sometimes make this with massive russet potatoes and other times – like this – with plump sweet potatoes: white-fleshed Japanese sweet potatoes are my preference. In either case, it’s all about the toppings. The silky turmeric onions are good on just about anything, but particularly nice mingling with bursts of grapefruit segments, toasted walnuts, herbs and crème fraîche. It’s a quirky mix that somehow works.
Serves 6 | Prep 20 mins | Cook 1 hr
3 medium sweet potatoes
large-grain sea salt
2 tbsp extra-virgin olive oil
1 medium onion, quartered and thinly sliced
½ tbsp turmeric
¼ tsp fine-grain sea salt
1 tbsp white wine vinegar grapefruit segments, toasted walnuts, chopped olives, dill, chives, rocket, to serve
125g crème fraîche
1 - Preheat the oven to 200C/fan 180C/ gas 6. Wash and scrub the sweet potatoes, prick them all over with a fork and sprinkle generously with large-grain sea salt. Bake the sweet potatoes until tender throughout.
This can take an hour for large potatoes, less for smaller.
2 - While the potatoes are roasting, heat the olive oil in a frying pan over medium heat.
Add the onion, turmeric and fine-grain salt and cook until soft but not browned, about 7 minutes.
Add the vinegar to the pan and let it caramelise for a minute or so, adding a couple of tablespoons of water if the pan becomes dry. Remove from the heat and set aside.
3 - Next, prepare the toppings so they’re ready when the hot sweet potatoes come out of the oven.
4 - When the potatoes are done, cut each in half lengthways. Salt a bit and use a fork to gently fluff some of each half ’s flesh. Add a touch of crème fraîche, then really pile on the toppings and salt to taste.
Serve nestled together in a bowl or on a platter with some rocket tucked about.
Per serving 291 cals, fat 20.5g, sat fat 7g, carbs 23.5g, sugars 8g, protein 4g, salt 1.3g, fibre 5g
Salt-baked sweet potato with turmeric onions
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
