Roasted Sweet Potato
About This Recipe
Anyone who has travelled to Japan during their Autumn will be aware of their fondness for roasted sweet potatoes, or "satsuma-imo,". This is deeply rooted in history and culture, extending beyond mere sustenance to become a cherished part of their culinary and seasonal traditions. They are not just a food item in Japan but a symbol of childhood, nostalgia, and even wealth.
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Japanese Sweet Potato
Ingredients
- 2 Sweet Potato (Japanese or local orange variety)
- 2 Tbsp Vegan sour cream (optional)
- 1 tsp Fresh Chives chopped (optional)
Instructions
- 1
Wash the potatoes to remove any impurities and then dry them with paper towel or a clean tea towel.
Score around the middle of each potato with a sharp knife deep enough to go through the skin only.
There is no need to put any oil on the potatoes.
- 2
Put the potatoes on a baking tray lined with baking paper as the sugars in the potato will caramelise and the paper makes cleaning up much easier.
Bake at 180 C for 35 to 40 minutes
- 3
Once cooked remove the potatoes from the oven and allow to cool for a few minutes, they are then ready to eat as they are or if you prefer garnish with vegan sour cream and chopped chives.
Notes
If you can get the Japanese variety I recommend you do, but if not the orange flesh variety are also delicious which is what I have used as the Japanese variety was not available.
Japanese sweet potatoes and orange sweet potatoes are distinct varieties, differing in flavour, texture, and appearance. Japanese sweet potatoes, often called Satsumaimo, have a reddish-purple skin and creamy white or pale yellow flesh. They are known for their drier, fluffier, and denser texture compared to orange sweet potatoes, and their flavour is often described as nutty and chestnut-like, with a less intense sweetness. Orange sweet potatoes, on the other hand, typically have orange or red skin and flesh and are known for their moist, creamy texture and sweetness.