A lot of us are getting bountiful harvests and experimenting in the kitchen. Debbie and Jon Butts grow and sell from their EcoFarm a hyper-vigorous, very flavorful Mystery Sweet Potato, a classic Thanksgiving Day type with sweet deep orange flesh. I just sliced a big one, thick, and browned the slices, slowly, covered, in coconut oil. As they browned I ran through my Bullet blender about 1/8 cup of homemade green papaya/turmeric kimchee leftover at the bottom of the jar, and smeared a dollop onto each slice after browned on both sides. As I'd hoped, it acted like a very flavorful salt substitute. The longer I cook the more I appreciate complex flavors vs. simple "meat and potatoes" type cooking.