japanese sweet potatoes

These Japanese-inspired, Kyoto Roasted Sweet Potatoes with Miso, ginger and scallions can be made vegan, using olive oil or coconut oil. A simple delicious vegan side dish that is easy to make and full of amazing flavor!

Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions

yams (or small sweet potatoes) sliced in half, lengthwise

olive oil

olive oil, coconut oil, butter or ghee

shallot,

ginger

miso

salt

Scallions, sliced

Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan, cut side down. Brush or spray the skin sides with olive oil.

Roast 30-40 minutes until fork tender (check at 30 mins, keeping in mind they need may need longer if very large) When tender, flip over and broil if they need more caramelization. Adding little color ( or char) around the edges is good here.

While they are roasting make the Shallot Ginger Miso &#8220;butter&#8221;. Heat the oil, butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and using a fork, mash and it into the mixture, breaking it up as much as possible. It won&#8217;t get creamy, just mash the miso as best you can with the fork into the tiniest little bits, and let these bits get slightly crispy, sautéing 2 minutes or so. Turn heat off.

When sweet potatoes are caramelized to your liking, place on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, (so miso butter can get down inside) then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful &#8220;brown bits&#8221; ( shallot, ginger, miso).

Sprinkle with a little finishing salt ( I really like using smoked Maldon Salt here) and sprinkle with chopped scallions.

Enjoy as a side dish or as a vegan main, along with a salad.

This would be tasty with Teryaki Salmon and Bokchoy or Miso Baked Tofu 

Really satisfying with loads of flavor. Cravable. A little elegant.

This recipe was delicious!!!
I cooked this and added it to buckwheat with broccoli and tahini sauce.

https://content.jwplatform.com/videos/RVimKXFk.mp4

Baked Sweet Potatoes with Japanese-inspired flavors- ginger, miso and scallions. Video 

Kyoto Style Sweet Potatoes

Try these perfectly baked Korean sweet potatoes that are sweet, soft, and fluffy on the inside with crispy purple skin. It&#039;s roasted until tender and caramelized with a sweet chestnut flavor!

Perfect Baked Korean Sweet Potatoes

Korean sweet potatoes

salt (for serving)

Wash and prep

Prep: Preheat to 400° F. Wash the sweet potatoes and using a fork, poke a few holes in them to allow venting. See Note 1.

Bake

Bake: Bake until soft and fork tender, about 45 minutes to 1 hour depending on the thickness of the sweet potatoes. Use a toothpick or fork to check for doneness. There should be no resistance. See Note 2.

Cool and serve

Serve: Remove from the oven and serve once cool enough to handle. The skin should be wrinkled and easily separate. Sprinkle with salt if preferred. Enjoy!

These oven-roasted Japanese sweet potato cubes are paired with a delicious miso maple tahini dressing. They&#039;re so easy to make, perfect for a comforting and healthy vegetable side dish! Recipe is vegan and gluten-free.

Roasted Japanese Sweet Potatoes (Easy + Healthy)

potatoes

parsley

tahini

1.5 Tbsp miso paste

maple syrup

garlic powder

lemon juice

water

Start by preheating your oven to 400F. Line a large baking sheet with parchment paper.

With the skin on, cut sweet potatoes into 1-inch pieces. TIP: To do this, I typically slice 1-inch rounds down the length of the sweet potato. Then I take each round and cut it into quarters (or 6 pieces, depending on how large your sweet potatoes are).

Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.

Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork-tender.

While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.TIP: I&#39;d recommend starting with 2 tablespoons of hot water first. If you want it a bit more runny, you can add an additional tablespoon!

Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes, or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!

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Top 3 japanese sweet potatoes recipes from across the web

The most viewed japanese sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kyoto Roasted Sweet Potatoes with M...

Perfect Baked Korean Sweet Potatoes

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The most viewed japanese sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine