Writer Matthew Zuras decided to apply an old-school salt crust to sweet potatoes from his local farmers market, to glorious results. He cracked the shell to find the spud “perfectly and thoroughly caramelized beneath its wrinkly skin, which split open with the slightest pinch," he writes. “I tucked a tiny dollop of compound butter into the still-warm flesh and set out a couple of spoons for my husband and I to share it as if it were a molten chocolate cake.” |
Our favorite recipes for this humble tuber include ginger-spiced sweet potato soup, pillowy gnocchi, crunchy fritters, tender loaf cakes, and an epic take on cheese fries. |
