Butter Roasted Japanese Sweet Potato

The addictive alternative to sweet potato fries

I hate sweet potato fries. I don’t love the boring mouthfeel of roasted sweet potatoes in their skins. But I love roasted sweet potato “chips” - big fat pieces of sweet potato sliced into discs and roasted to a buttery perfection.

Sweet potatoes are a wonderful alternative to regular potatoes.

A few reasons:

1. Nutritional Value: Sweet potatoes are packed with essential nutrients such as vitamins A, C, and B6, as well as fiber, potassium, and antioxidants. They are especially high in beta-carotene, which is beneficial for eye health.

2. Lower Glycemic Index: Sweet potatoes have a lower glycemic index compared to regular potatoes. This means they cause a slower rise in blood sugar levels, making them a better option for people with diabetes or those looking to manage their blood sugar levels.

3. Natural Sweetness: Sweet potatoes have a naturally sweet taste due to their higher sugar content. This makes them a delicious and healthy alternative for those who crave something sweet but want to avoid added sugars.

4. Dietary Fiber: Sweet potatoes are a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain a healthy weight.

Now that we have covered all that great health stuff, let’s get into the types of sweet potatoes.

Varieties:

1. Orange Sweet Potato: This is the most widely recognized type of sweet potato, with a bright orange flesh and a sweet flavor. It is often used in baking and cooking.

2. White Sweet Potato: This variety has a pale yellow or white flesh and a milder, less sweet flavor compared to the orange sweet potato. It is often used in savory dishes and can be mashed, roasted, or fried.

3. Purple Sweet Potato: This variety has a vibrant purple flesh and a slightly nutty flavor. It is often used in desserts, such as pies and cakes, and can also be roasted or mashed.

4. Japanese Sweet Potato: This variety has a reddish-brown skin and a creamy white flesh. It has a sweet and nutty flavor and is often used in both sweet and savory dishes.

5. Stokes Purple Sweet Potato: This variety has a dark purple skin and a deep purple flesh. It has a sweet flavor and is often used in desserts or as a colorful addition to dishes.

I prefer the Japanese sweet potato because there is less moisture which results in a creamier, richer bite. The key is to slow roast them in some butter first (and herbs/seasonings) until they are soft, then add more butter, blast the heat and cook them until they are golden brown and delicious.

Since they are so rich and sweet, I prefer a spicier sauce to dip them in. My favorite spice of the month is Harissa - Harissa is a spicy and flavorful chili paste or sauce that is commonly used in North African and Middle Eastern cuisines. It is made from a combination of hot chili peppers, garlic, olive oil, and various spices such as cumin, coriander, and caraway seeds. The exact ingredients and proportions can vary depending on the region and personal preferences.

Ingredients:

5 Japanese sweet potatoes - peeled and cut into 1-2 inch slices

10 fresh thyme springs

5 tablespoons whole butter (melted before tossing)

1 tablespoon granulated garlic

2 tablespoon salt

Freshly cracked black pepper to toss

2 tablespoon whole butter diced - to finish

For the sauce:

3 tablespoon harissa sauce

1 cup mayo

1/4 cup buttermilk

1 tablespoon chives

1 tablespoon dijon mustard

5 roasted garlic cloves (if you don’t have time to roast the cloves, replace with 2 raw minced cloves)

salt and pepper to taste

Instructions:

1. Toss the sliced sweet potatoes with the melted butter, salt, pepper and granulated garlic - line on a sheet pan. Top with the whole springs of thyme (spread them apart).

   

2. Cover with aluminum foil and bake in a 350F oven for about 30 minutes - or until they are fork tender.

3. While the potatoes are roasting, combine and whisk all of your ingredients for the sauce. If using roasted garlic cloves, be sure to smash them into the sauce with the back of a spoon or the whisk.

4. At this point, remove the pan from the oven, turn the heat up to 425, and top the potatoes with pieces of the whole butter.

   

5. Roast the potatoes in the oven for another 10 minutes (roughly, everyone’s oven is different so just roast until they are golden brown).

6. Remove and serve with the sauce.