Dinner Lunch

Roasted Murasaki Sweet Potatoes

Name: Roasted Murasaki Sweet Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 3 pounds Murasaki Sweet Potatoes; 4 tablespoons Olive Oil; 2 tablespoons Honey; 1 tablespoon Low-Sodium Soy Sauce; 2 teaspoons Rice Vinegar; 1 pinch Salt; 1 pinch Black Pepper; 2 Stalks Scallions; 2 teaspoons Sesame Seeds

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Roasted Murasaki Sweet Potatoes

Author: lhnycp Cooking Method: Roast Cuisine: American, East Asian Courses: Dinner, Lunch Recipe Keys:

Dairy Free

Low Fat

Low Sodium

MyPlate Vegetables

Vegetarian

Difficulty: Beginner Prep Time 10 min Cook Time 45 min Total Time 55 mins

Servings: 6

Best Season: Fall

Description

Roasted Japanese sweet potatoes are an easy and flavorful side dish to any weeknight meal. Japanese sweet potatoes are diced and tossed in a flavorful marinade of miso, honey, and soy sauce. A great kid friendly side dish!

Ingredients

Servings

3 pounds Murasaki Sweet Potatoes
4 tablespoons Olive Oil
2 tablespoons Honey
1 tablespoon Low-Sodium Soy Sauce
2 teaspoons Rice Vinegar
1 pinch Salt
1 pinch Black Pepper
2 Stalks Scallions (sliced)
2 teaspoons Sesame Seeds

Instructions

Preheat the oven to 425 F.
Line a baking sheet with parchment paper.
Slice the sweet potatoes into rounds about ½” thick and then dice into medium sized pieces.
In a large mixing bowl, whisk together the olive oil, white miso, honey, soy sauce, rice vinegar and pepper.
Toss the diced potatoes into the olive oil mixture, coating evenly.
Spread the potatoes evenly onto the baking sheet.
Bake for 25 minutes.
Flip the potatoes, then bake for an additional 15-20 minutes, or until the pieces are fork tender.
Sprinkle with sesame seeds and chopped scallions