Roasted Japanese Sweet Potato
Oriental sweet potato is one of my favorite winter vegetables. The Japanese Sweet Potato, also known as the Oriental Sweet Potato, it has a purple skin and white interior. It is very similar nutritional composition to the sweet potato, but has a slightly creamier texture. It has a sweet flesh that caramelizes to a beautiful color in the oven. Thanks to edible skin, it saves a lot of prep time too. They are also very nutritious, it is loaded with fiber, vitamins and minerals, especially vitamins A and C. This squash contains no fat and small amounts of protein.
Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients
2 Japanese sweet potatoes, sliced into ½ in rounds. Leave the skin on, it is tender
2 tablespoons California olive oil
2 tablespoons organic local honey
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 fresh lime, zest removed and juiced
Garnish
2 tablespoons roasted pumpkin seeds
Directions
Preheat oven to 400°F
In a large mixing bowl, combine the sliced sweet potatoes, olive oil, 1 tablespoon honey, salt, and pepper and mix until the squash is coated
Add the sweet potatoes to a large baking sheet and spread out the sweet potatoes in a single layer
Roast 10 minutes
Flip the sweet potatoes over and roast another 10 minutes until the squash is tender
Remove from oven and place the squash on a serving tray
Combine 1 tablespoon fresh lime juice and 1 tablespoon honey and mix well
Sprinkle the lime zest over the sweet potatoes
Drizzle the lime/honey mixture over the sweet potatoes
Garnish with the pumpkin seeds
Enjoy
Make it your own
Cut the sweet potato in half lengthwise for half-moon pieces
Substitute maple syrup for the honey, steps 2 and 7
Substitute your favorite roasted nuts for the pumpkin seeds, step 10