Roasted Japanese Sweet Potatoes
Ingredients
- 2 large Japanese sweet potatoes (about 2½–3 lbs)
- 4 tbsp white miso
- 4 tbsp olive oil
- 2 tsp rice vinegar
- 1 pinch black pepper
- 1 pinch salt
- 2 tsp sesame seeds, divided
- Fresh scallions, chopped (for garnish)
Directions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Wash the Japanese sweet potatoes. Slice into ½-inch rounds, then cut each round into medium-sized pieces.
3. In a large bowl, whisk together the white miso, olive oil, rice vinegar, black pepper, and salt until smooth and velvety.
4. Add the sweet potatoes and toss until evenly coated with the miso mixture.
5. Spread the potatoes in a single even layer on the prepared baking sheet.
6. Roast for 20–25 minutes.
7. Flip each piece over and roast for an additional 15–20 minutes, or until golden brown and fork tender.
8. Sprinkle with 1 teaspoon sesame seeds immediately after removing from the oven. Garnish with the remaining sesame seeds and fresh chopped scallions before serving.
Maria’s Tip
Japanese sweet potatoes have a naturally creamy texture and rich sweetness that’s different from traditional sweet potatoes or yams. Combined with the savory white miso, they create the perfect balance of sweet and umami. Give them a try! You’ll be surprised how delicious they are!
