Salt-Crusted Baby Sweet Potatoes
I found some baby sweet potatoes in the Cambridge Museum Of Fruits and Vegetables the other day, and improvised a terrific and easy way to cook them.
Preheat the oven to 425°F (a hot oven, in other words).
Put the little sweet potatoes in a baking dish that holds them snugly.
In a medium mixing bowl, whip 2 egg whites until stiff.
Fold in about a pound of kosher salt. (Doesn't have to be kosher salt -- any coarse salt will do. Kosher salt is probably your least expensive option)
Pour the salt mixture over the potatoes, smoothing it down to form a crust. Into the over for an hour, maybe a smidgeon less.
Remove from oven. Break and discard the crust. Eat the salty, roasted, and smoothly sweet little sweet potatoes. Exclaim over how much better this is than the usual over-sweet crumbly casserole.