Roasted Japanese Sweet Potatoes (Easy + Healthy)

Roasted Japanese Sweet Potatoes (Easy + Healthy)

from walderwellness.com
40 min
4 servings

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

Ingredients

  • 2 medium-large Japanese sweet potatoes ((washed + dried))
  • 2 Tbsp olive oil
  • Salt + pepper, to taste
  • Optional garnish: fresh parsley or green onion/scallions, chopped
  • 1/4 cup tahini
  • 1.5 Tbsp miso paste
  • 1 Tbsp maple syrup
  • 1/4 tsp garlic powder
  • 2 tsp lemon juice
  • 2-3 Tbsp hot water

Directions

  1. 1

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

  2. 2

    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).

  3. 3

    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.

  4. 4

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

  5. 5

    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'd recommend starting with 2 tablespoons of hot water first. If you want it a bit more runny, you can add an additional tablespoon!

  6. 6

    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!