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Roasted Okinawan Sweet Potatoes

Roasted Okinawan Sweet Potatoes

Roasted Okinawan Sweet Potatoes are a tropical delight, blending creamy textures with a subtle sweetness. The vibrant purple hue and caramelized flavor make them a colorful and nutritious addition to any meal, bringing a taste of Okinawa to your kitchen.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian Fusion, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 medium-sized Okinawan sweet potatoes scrubbed and halved
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp cinnamon optional
  • Zest of 1 lime
  • 1 cup coconut milk optional, for mashing
  • 1 tbsp honey optional
  • Fresh cilantro for garnish

Method
 

Prep and Season Potatoes:
  1. Preheat your oven to 375°F (190°C). Scrub the sweet potatoes clean, then slice them in half lengthwise. Place them on a baking sheet, cut side up. Drizzle with olive oil, and sprinkle with sea salt, pepper, and cinnamon (if using).
Roast:
  1. Roast the potatoes for 30-35 minutes until tender and caramelized. The interior should be fork-tender, and the edges slightly crisp.
Mash (Optional):
  1. For mashed sweet potatoes, scoop out the roasted flesh into a bowl. Add coconut milk, honey, and lime zest, then mash until smooth.
Serve:
  1. Arrange the roasted or mashed potatoes on a serving plate. Garnish with fresh cilantro and additional lime zest for a tropical touch.
Pairing Suggestions:
  1. Pair the potatoes with grilled fish or chicken, or serve alongside leafy greens like kale or Swiss chard.

Notes

  • Versatility: These sweet potatoes can be served whole, mashed, diced, or pureed.
  • Leftovers: Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
  • Spice Pairings: For extra flavor, add warm spices like nutmeg or ginger, or savory ones like thyme and paprika.