The first time I tried a Japanese sweet potato was on a camping trip in freezing cold temperatures, and they’ve had a special place in my heart ever since.
The recipe that I used is adapted from A Family Feast.
Ingredients:
Per 6-8 servings:
For the potatoes:
- 2 large japanese sweet potatoes
- 1/3 cup olive oil
- pepper, to taste
For the glaze:
- 1 tablespoon butter (I used the vegan kind)
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2 tablespoons white miso paste
- 1 tablespoon water
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- sesame seeds, as garnish
Instructions:
-
Preheat oven to 425 degrees.
-
Scrub the potatoes and cut off any blemishes or weird skin spots. Then, begin chopping them into cubes. The potatoes oxidize very quickly, so as you’re dicing, add them to a bowl and coat with olive oil continuously.
-
Line a baking sheet with parchment paper and move the potatoes over. Pour any excess olive oil from the bowl over the potatoes, and top with pepper.
- Bake in the oven for ~23 minutes.
- Toss the potatoes and return to the oven for another ~15 minutes.
- Next, make the glaze. In a medium pot, melt the butter and add the garlic. On low heat, add the rest of the ingredients and whisk to combine.
- Add the potatoes and mix to combine on medium-low heat for a few minutes.
- Remove from heat, garnish with sesame seeds, and serve!