Cook: Loaded Japanese Sweet Potato

I love a good baked potato. My favorite ever baked potato is from House of Prime Rib in San Francisco. I got to thinking about making a Japanese version using delicious Murasaki Japanese sweet potatoes. The outside of these are purple and they have a nutty white inside. Once they are roasted, you can eat the skin which is full of nutrients and antioxidants. This recipe is a great way to make an easy weeknight dinner meal, or it can be cut up into smaller pieces and served as an appetizer.

I highly recommend using miso butter as a garnish to this dish vs. regular butter. But, if that’s all you have, that’s ok too. I’ve included a link to my easy miso butter recipe in the toppings section. The toppings are just suggested but I encourage you to top the potatoes with anything your heart desires!

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Serves: 2-4

Prep Time: 5 minutes, Total Time: Up to an hour

Ingredients:

• 1 to 2 large Japanese sweet potatoes

• 1 tbsp olive oil

• Kosher salt

Toppings:

• Broccoli (boiled and rinsed)

• Radish (washed and cut into bite sized chunks)

• Miso butter

• Scallions (sliced)

• Garlic chili oil

• Toasted sesame seeds (lightly toast sesame seeds in a small pan until they turn a light golden color)

• Furikake (seaweed flakes) and Togarashi (spicy Japanese seasoning)

Directions:

• Preheat the oven to 425° F and set the rack on the top half of the oven.

• Scrub the sweet potatoes well, removing any dirt or roots.

• Dry well and prick the sweet potato all over, rub the outside with olive oil. Rub salt all over the potatoes.

• Place the potatoes on a foil lined baking sheet.

• Bake for 45 minutes to an hour, the potatoes will be done once you can easily prick them with a fork.

• After the potatoes have cooled a bit, cut them down the middle and add miso butter and toppings.