I didn’t realize I had bought two of these Japanese sweet potatoes and when I did, that’s when I knew I had to try them out two different ways! Both came out delicious and I will give you tips on how you can incorporate both into your diets. Let me know which one you prefer! Let’s get to it.
Yields: 3
Prep time: 15 minutes each
Total time: 30 minutes each
This recipe is dairy free, gluten free, vegetarian, and vegan.
Sweet Japanese Sweet Potato:
1. First, make sure your oven is preheated to bake on 375.
2. Now, with one potato you need to wash, peel, and dice it into small cubes.
3. Once you’re done, grab cinnamon, maple syrup, brown sugar, nutmeg, and pecans.
4. In a small frying pan add your pecans and drizzle on 1 TBSP of maple syrup, and add cinnamon and nutmeg to your liking.
5. Bake them in the oven for 5-8 minutes.
6. In that same frying pan you used before, add your diced potatoes and drizzle on about 2-3 TBSPs of maple syrup. Now add 2 TBSPs of brown sugar and stir. Cover it with a lid and let it simmer on low heat for 5 minutes. Once they are soft add cinnamon and nutmeg to your liking. Stir well and set to the side.
7. Top with your toasted pecans.
- This is a great snack to have with your afternoon coffee or tea or when you want to munch on something sweet at night!
Savory Japanese Sweet Potato:
1. First, make sure your oven is preheated to bake on 375.
2. Now, with one potato you need to wash, peel, and dice it into small cubes.
3. Grab a bowl and add them in.
4. Season with the following: salt, black pepper, onion powder, garlic powder, turmeric to your liking. Next, season with a dash of red pepper and 1 TSP of ginger. Add 1 TBSP of cornstarch and drizzle on 1 TBSP of olive oil and mix the potatoes well. Add to a baking pan and bake for 15 minutes (until soft).
- You can add these to a nourish bowl with other veggies and quinoa, or enjoy them as a side dish with your lunch or dinner! They are a great source of carbs.
