Not everyone knows about Japanese sweet potatoes. I make it a personal mission to inform everyone I meet how good they are because I’m a humanitarian. I love how they taste roasted in ghee, a kind of clarified butter that removes the lactose and casein, which can be problematic for some. Ghee provides a delicious caramelized flavor; however, if you’re vegan, simply substitute for coconut oil. It has a comparably high smoke point.
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- Japanese sweet potatoes (1 per person)
- organic, grass-fed ghee (1 tsp per sweet potato)
- sea salt
- freshly ground pepper
- dried rosemary (1/4 tsp per potato, optional – turmeric is another great optional seasoning)
- Preheat the oven to 425 F.
- Give the sweet potatoes a good scrub. Slice into 1/2 inch rounds, cutting off the ends entirely. Another cutting option is to make them into wedges, like fries. Arrange on a baking sheet lined with parchment paper or silicone mat.
- Melt the ghee either in the preheating oven or microwave. Pour onto the potatoes, using a brush to distribute evenly.
- Season generously with sea salt, ground pepper to taste and dried rosemary or turmeric if you’re using it. Roast for 20-25 minutes, until a knife slides through the center easily, and they’re just starting to brown.
- Serve warm. I like mine with a side of Dijon mustard.