Believe it or not i had never tried Japanese sweet potatoes until about a week ago. I got made fun of for this. That doesn’t bother me. What DOES bother me though is that I have spent so many years living life without these gems in it. Okay so the outwardly most obvious difference is the color, these are hued similar to regular potatoes. But the taste, oh the taste, is nothing like the aforementioned. They are quite similar to regular sweet potatoes in that they are beautifully delicious. However, they do taste different. You need to try them and see for yourself. I promise you will be hooked like I am. I eat them regularly now for lunch.. topped with chickpeas, diced avocado and hot sauce – magnificent.
You can skip the tapioca flour but I wouldn’t recommend if you want those crispy exteriors. I have prepared them both ways and they came out terrific either way.
Of course, you can substitute in regular sweet potatoes if you (unfortunately) cannot get your hands on some Japanese ones.
My dip is a spiced up mayo with srirachia.
- 2 large Japanese sweet potatoes
- 2 tbs tapioca flour (or arrowroot starch)
- 2 tbs olive oil
- 1 tsp salt
- 1/4 tsp chipotle powder
- 1 tsp cinnamon
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.
Scrub your potatoes or peel them. I chose peeling. Slice them into thinnish wedges. Place potato wedges into a large bowl, sprinkle with tapioca flour and toss to coat. Next, add the oil and seasonings and toss all to coat well. Transfer wedges to the baking sheet and spread out so that no pieces are over lapping. Bake for 15 minutes. Remove sheet from oven and flip the pieces. Bake for 5-10 more minutes or until wedges are fork tender.
Optional: garnish with chopped parsley and chili flakes.
Yields 4 servings (as a side dish).