This has to be one of my new favorite party sides. It’s super easy, cheap, and pairs well with any kind of drink. Tea, beer, soju, sake and so much more.
Japanese sweet potato can be found in most Asian supermarkets. It’s just mostly label wrong as “yams” (not sure why so don’t be confused). These bad boys are roughly the same size as regular sweet potatoes but you can tell the difference by their purple skin. In my opinion, this is better than regular sweet potatoes because it’s denser, more nutritious, and more colorful. Plus, there are many different kinds of toppings to put on. I use sesame seeds because that’s all I got in my house but if you want to add scallions for an oniony kick, that’s fine too. Want some heat? Add some chili flakes. Pair this with some miso paste and you got an amazing dish that I bet everyone will love.
3 pounds Japanese sweet potatoes, cut into 1-inch pieces
½ cup grapeseed oil
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon butter
1 tablespoon sesame oil
4 cloves garlic, minced
3 tablespoon white low sodium miso
1 tablespoon low sodium soy sauce
2 tablespoon brown sugar
¼ cup water
White sesame seeds (optional)
Red chili flakes (optional)
Scallions, finely sliced (optional)
Preheat oven to 425 F
In a large mixing bowl, add potatoes, oil, salt, and pepper. Mix well and lay them out on a baking sheet with parchment paper. Roast for 35-40 minutes or until tender. Make sure you flip them midway.
For the glaze, melt the butter on a large skillet over medium heat. Add garlic and cook until fragrant. Once finished, add miso, soy sauce, brown sugar, and water. Cook until the miso is mixed in and everything is fully incorporated. Set aside until the potatoes are cooked.
Once the potatoes are cooked, add them into the glaze and gently toss until they are fully coated. Cook for a few extra minutes just to crisp them up and then remove from heat.
Serve hot and don’t forget to sprinkle on with your desired toppings.