JAPANESE SWEET POTATO

I eat sweet potato a lot; tossed into salads, roasted, cut into wedges, you name it, I’ve tried it. What I hadn’t tried until yesterday was sweet potato with a Japanese style dressing and once again I have Janella Purcell, author of ‘Janella’s Wholefood Kitchen’ to thank for that. I was pleasantly surprised by how well sweet potato, vinegar and soy sauce went together. For a little bit of crunch Janella adds 1 cup of cashews but the potato is magnificent on its own with the Asian style dressing.

INGREDIENTS

• 2 medium sweet potatoes, peeled & chopped into 4cm pieces
• 1 1/2 tablespoons coconut oil (in liquid form)
• 2 tablespoons rice wine vinegar
• 2 tablespoons gluten-free soy sauce
• 2 teaspoons mirin
• 1 tablespoon rice malt syrup or honey 
• 2 tablespoons roughly chopped fresh coriander
• 2 tablespoons finely chopped spring onions 

COOKING 

1. Preheat a fan-forced oven to 180 degrees and line a large baking tray with baking paper. Toss the chopped sweet potato with oil and then bake in the oven for 25 minutes or until golden and tender. 

2. Whilst the potato is roasting, combine the vinegar, soy sauce, mirin and syrup / honey in a small bowl and whisk well to combine. 

3. When the sweet potato is tender, remove from the oven and place in a serving bowl. Pour the dressing over the top and scatter with coriander and spring onion. 

Serves / 2 as a main or 4 as a side 

Total Preparation time / 10 minutes 

Total Cooking time / 30 minutes 

x Emily