Roasted Japanese sweet potatoes are crazy addictive. Their sweetness level is basically perfect – you crave more but never feel like you’re eating too much.
So there is this Korean “buffet” style lunch spot next to my work that I have to walk by to go outside. Most of it looks like you might expect at a buffet – except these little jewels. The label reads” honey roasted yams”. I went for lunch one day just to try the yams and you guys, its like a light bulb went off.
I am a BIG fan of a little crisp/char/(burn) on my roasted veggies. I just crank up that heat, going for crispy outside, chewy inside. Sometimes that works but I don’t love it on sweet potatoes. The charred (ok, burned) flavor messes with the sweetness and I think makes them almost bitter. These ones take a whole new approach.
Low and slow with lots of goop. Patience pays off – they are melty, chewy, sweet but not in a distracting way. Just enough that they can stand alone as a snack. And they did. MANY times.
IMPORTANT NOTE: This is the BEST honey I’ve ever eaten. I’m almost embarrassed to talk about how fast we’ve worked through the jar. Laurel lives in the Methow Valley and has bees – this is their honey. I thought honey was just honey, but now I know. Don’t buy the loosey goosey stuff – you want it thick and raw and kind of cloudy. I know nothing about bees or whether that’s actually how you should judge your honey BUT thats how this stuff looks and I want to bathe in it.
(Thank you thank you Laurel if you happen to read this).
On they topic of Honey there is a Netflix series called “Rotten” and the first episode is about honey in the United States and how it is adulterated by imported products. It’s not a snooze, check it out. You will be left feeling like you want to run out and buy some super expensive honey in support of your local bee keepers because their work is important!
Sure they are "sweet" potatoes but what if they were even sweeter - like plant candy?? If you are in search of a gluten-free carb Japanese sweet potatoes are IT.
- 1.5 lb Japanese sweet potatoes
- 1/4 cup avocado oil (refined coconut oil or other flavorless oil would work)
- 1 tbsp raw honey
- pinch of salt
Preheat oven to 350
Wash and cut swet potatoes into ~2" cubes. These are bigger than you would normally cut them - meaning not bite sized. Probably 2 bites.
Toss with oil in a shallow roasted pan (lasagna type pan). Add honey.
if the honey is super thick and won't spread - no problem! Just glob it in there, you and spread it around later once it has melted.
Sprinkle tiny pinch of salt over top.
Cook for roughly one hour, tossing every twenty minutes. at one hour test them. They should be fairy squishy, easily cut with a fork, but not falling apart.
Like spicy food?? I've tried adding one habanero pepper deseeded and sliced up. Just toss it in the pan when you add the honey. It is the perfect sweet/hot combo on the soft melty potatoes.