Description
This Japanese purple sweet potato recipe offers a stunning vibrant color and naturally sweet earthiness, making for an easy, flavorful, and healthy weeknight dinner that even kids enjoy.
Ingredients
- 1.5 lb purple sweet potatoes, scrubbed and trimmed
- 2 tablespoons olive oil (or coconut oil)
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground sumac
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon dried ginger
- 0.25 teaspoon black pepper
- 0.25 cup freshly squeezed orange juice (for glaze)
- 3 tablespoons maple syrup (for glaze or optional sweetener)
- 1 teaspoon orange blossom water (for glaze)
- 1 tablespoon chopped pistachios (for garnish)
- 1 tablespoon fresh mint leaves (for garnish)
Instructions
- Prep Your Potatoes: Preheat your oven to 400F (200C). Line a large baking sheet with parchment paper. Cut the purple sweet potatoes into rustic 1-1.5 inch chunks or wedges. You can peel them for a smoother texture or leave the skin on for extra fiber and rustic appeal.
- Season and Roast Potatoes: Place the potato pieces in a large bowl. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon ground sumac, 0.5 teaspoon ground cinnamon, 0.5 teaspoon dried ginger, 0.5 teaspoon fine sea salt, and 0.25 teaspoon black pepper. Toss well until all pieces are evenly coated. Spread them in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal caramelization. Roast for 25-35 minutes, flipping once halfway through, until the purple sweet potatoes are fork-tender and the edges look slightly crisp and golden. A drizzle of extra olive oil can help caramelize if potatoes look dry during roasting.
- Or Steam Potatoes: (Alternative method) If you prefer a creamier texture, place the cut purple sweet potatoes in a steamer basket over boiling water. Steam for 15-20 minutes until they feel easily pierced with a fork.
- Prepare Orange Blossom Glaze: In a small saucepan, combine 0.25 cup orange juice, 3 tablespoons maple syrup, and 1 teaspoon orange blossom water. Bring to a gentle simmer over medium-low heat for 5-7 minutes, stirring until the mixture reduces slightly and thickens to a light, glossy syrup.
- Mash, Glaze, and Serve: If steamed, transfer hot potatoes to a bowl, add a touch of butter or coconut oil, and mash until desired creamy consistency, seasoning to taste. If roasted, transfer the hot potato pieces to a clean bowl or back to the warm baking sheet. Pour the warm glaze over them and gently toss to coat all pieces evenly, ensuring a beautiful glossy finish. Garnish with 1 tablespoon chopped pistachios and 1 tablespoon fresh mint leaves for color and crunch.
Notes
For quick preparation, use pre-chopped sweet potatoes or microwave whole ones for mashing. For a holiday twist, add orange zest and pecans to mashed potatoes. Roasted batches are great for healthy meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 170 g
- Calories: 260 calories
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg