My favorite kind of sweet potato. Japanese sweet potato is a bit more sweet than regular, so I love to pair it with a miso/maple/tahini sauce. I'll have it for breakfast or dinner. It's just as good with a simple salt, pepper, and oil combo as well!
Ingredients:
Makes 2-4 servings
- 2 large Japanese sweet potatoes
- oil of choice
- salt
- pepper
Directions:
- Preheat oven to 425 degrees.
- Wash sweet potato or peel if desired. Chop in half width wise, then chop the halves length wise. Chop the fourths into eighths again.
- Season with oil, salt, and pepper to taste. Bake for 30 minutes.
Pair this with my garlic Miracle noodles and ginger scallion salmon to make my favorite Erewhon hot bar combo plate dupe! Perfect for your luteal phase. Enjoy 🫶