Salt-Baked Sweet Potatoes
This “quirky” (Swanson’s own description) recipe pulls together flavors from several destinations—white sweet potatoes from Japan; olives, grapefruit, and arugula from Italy; walnuts and crème fraîche from France; and turmeric from India and Morocco. You could also use large baking potatoes, if you like.
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This “quirky” (Swanson’s own description) recipe pulls together flavors from several destinations—white sweet potatoes from Japan; olives, grapefruit, and arugula from Italy; walnuts and crème fraîche from France; and turmeric from India and Morocco. You could also use large baking potatoes, if you like.
Ingredients
- 3 medium white- or orange-fleshed sweet potatoes
- 1 tsp. coarse sea salt
- 2 Tbs. olive oil
- 1 medium onion, quartered and thinly sliced (11/2 cups)
- 11/2 tsp. ground turmeric
- 1 Tbs. white wine vinegar
- 1 large or 2 small grapefruit, cut into segments (1 cup)
- 3 Tbs. chopped black olives
- 3 Tbs. toasted walnut pieces
- 1/2 cup crème fraîche
- 1 cup arugula
Preparation
1 | Preheat oven to 400°F. Prick sweet potatoes all over with fork, place on baking sheet, and sprinkle with sea salt. Bake 1 hour, or until sweet potatoes are tender.
2 | Meanwhile, heat oil in large skillet over medium heat. Add onion and turmeric, and sauté 7 minutes, or until onion is soft and translucent. Stir in vinegar, and cook 1 minute, adding 1 to 2 Tbs. water if pan dries too quickly. Set aside.
3 | Slice cooked sweet potatoes in half lengthwise, and fluff flesh with fork. Season with salt, if desired. Transfer to platter, and sprinkle with grapefruit segments, olives, and walnuts. Dollop with crème fraîche, and tuck arugula around sweet potatoes.
Nutrition Information
- Calories 246
- Carbohydrate Content 25 g
- Cholesterol Content 27 mg
- Fat Content 15 g
- Fiber Content 4 g
- Protein Content 3 g
- Saturated Fat Content 6 g
- Sodium Content 355 mg
- Sugar Content 10 g