Back in December, I dusted off my dehydrator intending to make aargersi's "Trio of Citrus Salts." I had received a large fruit basket for Christmas and didn't want it to go to waste. Though I dried the citrus, I never made the salts for one reason or another. Today I was inspired to make a blend with orange and cardamom. This really kicked up our roasted sweet potatoes and would probably be great on grilled fish or roasted duck as well. —nannydeb
Test Kitchen Notes
I was very excited to test nannydeb's sweet potatoes, and my only regret is that I didn't make twice as much—I could have eaten it for days. I did not dehydrate the orange—I used grated zest with my spice blend as she suggested as an alternative. And I made half with cardamom and the other half with cinnamon (which my husband prefers)—both ways were really delicious, and even better was eating the potatoes spiced with both cardamom and cinnamon. We served them with roast chicken and it was a perfect side dish—one that I am sure I will make again and again.
Orange Cardamom Salt Blend
orange, thinly sliced
coarse sea salt
Roasted Sweet Potatoes
sweet potatoes, peeled and sliced in 1/2-inch slices
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!