Wednesday, January 22, 2014

Roasted Japanese Sweet Potatoes

Last night, I served roasted Japanese sweet potatoes with our Bacon & Brown Sugar Pork Tenderloin.   

My daughters prefer to have a baked Hannah Yam with some butter and cinnamon, but my husband and I love roasted Japanese sweet potatoes.  I have always preferred to use these pale-fleshed sweet potatoes, unless I am making my Sweet Potato Pineapple Casserole.  I purchased all of these potatoes at the Whole Foods on Turkey Lake Road.  

Update: My daughters are now eating Roasted Japanese Sweet Potatoes.  I just have to add some cinnamon when they come out of the oven.  :-)

After peeling and cutting your potatoes, you might notice a slight discoloration.  To prevent oxidation, cook them immediately after cutting them.  

I sampled my potatoes the first time I turned them to check the seasoning.  With a little more salt, they were good to go. 

Roasted Japanese Sweet Potatoes


3 large Japanese sweet potatoes
3 T olive oil plus more for greasing your baking sheet
kosher salt to taste
optional -- coarse ground black pepper


Preheat oven to 425 degrees and grease a large baking sheet with a very small amount of olive oil.

Wash and peel your sweet potatoes.  Cut them into 1 to 1 1/2 inch pieces.  Toss them with olive oil and two or three large pinches of kosher salt.

Spread the potatoes out evenly on the baking sheet and cook them for 35 to 40 minutes until nicely browned.  Turn them twice while they are baking, and taste them to see if they need additional salt.

Optional -- add coarse ground black pepper

Serves 4

Update  -- After I wrote this blog post, I saw a recipe on the blog Week of Menus,  that called for cutting the sweet potatoes into rounds.  I might just have to try that next time.  You can view the blog post here.