Salt-Baked Sweet Potatoes

• 3 medium white- or orange-fleshed sweet potatoes
• 1 tsp. coarse sea salt
• 2 Tbs. olive oil
• 1 medium onion, quartered and thinly sliced (1 1/2 cups)
• 1 1/2 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 creme fraiche
• 1 cup arugula

1. Preheat oven to 400F.
2. Prick sweet potatoes all over with fork, place on baking sheet, and sprinkle with sea salt.
3. Bake 1 hour, or until sweet potatoes are tender.
4. Meanwhile, heat oil in large skillet over medium heat.
5. Add onion and turmeric, and saute 7 minutes, or until onion is soft and translucent.
6. Stir in vinegar, and cook 1 minute, adding 1 to 2 Tbs.
7. water if pan dries too quickly.
8. Set aside.
9. Slice cooked sweet potatoes in half lengthwise, and fluff flesh with fork.
10. Season with salt, if desired.
11. Transfer to platter, and sprinkle with grapefruit segments, olives, and walnuts.
12. Dollop with creme fraiche, and tuck arugula around sweet potatoes.

white, coarse sea salt, olive oil, onion, ground turmeric, white wine vinegar, black olives, creme fraiche, arugula

Taken from www.vegetariantimes.com/recipe/salt-baked-sweet-potatoes/ (may not work)