Prepare to embark on a culinary journey that transforms the humble sweet potato into a Japanese-inspired delicacy that will tantalize your taste buds and transport you straight to the heart of Japanese home cooking! This Shio Kombu Sweet Potato recipe is not just a side dish – it's a flavor explosion that combines the natural sweetness of roasted sweet potatoes with the umami-rich essence of traditional Japanese seaweed. Get ready to elevate your cooking game with this simple yet extraordinary recipe that promises to become your new favorite go-to side dish!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- Sweet potatoes
- Shio kombu
- Olive oil
- Salt
- Black pepper
Instructions
- Wash the sweet potatoes thoroughly under cool running water, removing any dirt or blemishes. Pat them dry with a clean kitchen towel.
- Peel the sweet potatoes and cut them into uniform, roughly 1-inch thick diagonal slices to ensure even cooking.
- Place the sweet potato slices in a large mixing bowl and drizzle with olive oil, ensuring each piece is lightly and evenly coated.
- Sprinkle shio kombu generously over the sweet potato slices, allowing the dried seaweed to distribute evenly.
- Season with a pinch of salt and freshly ground black pepper to enhance the natural sweetness of the potatoes.
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone mat.
- Arrange the seasoned sweet potato slices in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 18-20 minutes, turning the slices halfway through cooking to ensure even browning and caramelization.
- Remove from the oven when the sweet potatoes are golden brown, crispy on the edges, and tender when pierced with a fork.
- Let the sweet potatoes rest for 2-3 minutes after removing from the oven to allow the flavors to settle.
- Transfer to a serving plate and garnish with additional shio kombu if desired. Serve hot as a side dish or light appetizer.
Tips
- Choose the Right Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes with vibrant color. Orange or purple varieties work best for this recipe.
- Cutting Technique Matters: Slice the sweet potatoes into uniform pieces to ensure even cooking and consistent caramelization.
- Don't Overcrowd the Baking Sheet: Give each slice some breathing room to help them crisp up and brown beautifully.
- Shio Kombu Pro Tip: If you can't find shio kombu locally, you can order it online or substitute with a light sprinkle of nori flakes for a similar umami flavor.
- Oven Positioning: Use the middle rack for the most even heat distribution and optimal roasting.
- Watch the Browning: Every oven is slightly different, so start checking your sweet potatoes at the 15-minute mark to prevent burning.
- Serving Suggestion: These sweet potatoes are incredibly versatile – serve them as a side dish, appetizer, or even as a unique topping for salads or grain bowls.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
