The Potting Shed in Sydney does simple modern pub food really well, with the idea that plates are to be shared with friends - aka tapas style. Something as simple as roasting sweet potato on rock salt creates a taste sensation that inspired my fellow 60-Day Challenge colleagues and myself to recapitulate the experience at home.
The bed of rock salt works similarly to a salt crust. By placing the root vegetable on top of the salt elevates the natural sweetness of the Sweet Potato to another level entirely.
Jacket Roasted Sweet Potato roasted on a bed of rock salt.
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Makes: 4 as a tapas dish
Ingredients 1 Large Sweet Potato
Rock Salt (for the Salt Crust)
Salt and Pepper to Taste
Extra Virgin Olive Oil
There is only one key ingredient in this Tapas style dish ... the humble Sweet Potato.
Pre-heat the oven to 180°C.
Wash the Sweet Potato, pat dry and slice in half length wise.
Score the surface of the Sweet Potato.
Liberally layer a baking tray with rock salt.
Lay the Sweet Potato on top of the rock salt and garnish with a little salt and black pepper.
Drizzle a little extra virgin olive oil on the surface of the Sweet Potato.
Slice the Sweet Potato in half length wise and garnish with salt, pepper and extra virgin olive oil.
Place into the oven and roast for approximately 45 minutes.
Transfer the roasted Sweet Potato onto a serving plate and share with friends, tapas style.
The Sweet Potato tastes delicious either hot or cold, therefore makes the ideal make ahead dish and perfect for a picnic.
Jacket Roasted Sweet Potato tastes delicious hot or cold.