Instagram
Pinterest
Pinterest
fb-share-icon
Follow by Email
Upbeet Anisha
  • Home
  • About
  • Recipes
    • Breakfast
    • Gluten Free
    • Indian
    • Mains
    • Pastas and Noodles
    • Salads and Bowls
    • Snacks and Sides
    • Sweets
    • Toast
  • Newsletter
Breakfast, Mains, Recipes, Snacks n Sides, Vegan  /  June 17, 2022

Japanese Sweet Potatoes with Chili Crisp

Here’s a simple brunch/appetizer/lunch situation: roast japanese sweet potatoes until they’re nice and fluffy, serve on yogurt with a touch of lemon, and finish with scallions and miso chili oil crisp. That’s what we get with these Japanese sweet potatoes with chili crisp. Ooh-mami!

Jump to Recipe

Never not obsessed with chili oil, never not obsessed with sweet potatoes. An ode to them both. These Japanese sweet potatoes with chili crisp are always a crowdpleaser, whether you want them as a dinner party starter or a casual weekend brunch, enjoyed without any accompaniments.

For these Japanese sweet potatoes with chili crisp, roast the potatoes until they're  fluffy, serve on yogurt, and finish with chili crisp.

What are Japanese sweet potatoes?

Japanese sweet potatoes differ from their orange American counterpart in many ways besides their color. They have a reddish-purple skin with a pale yellow interior, but they’re also a bit fluffier and more concentrated in sweetness. If you want to know more, read here!

I’m a fan of all sweet potatoes, but Japanese sweet potatoes may have been the first sweet potato that were a staple for me. My mom bought them from the Indian store, because apparently these are the sweet potatoes that dominated where my mom grew up as well. She just pressure cooked them and gave them to me as a post-cross country practice snack in high school. They were so simple, but they always hit the spot.

For these Japanese sweet potatoes with chili crisp, roast the potatoes until they're  fluffy, serve on yogurt, and finish with chili crisp.

How to Make Japanese Sweet Potatoes with Chili Crisp

the potatoes

Just a classic roast here. Cut them into wedges and then toss them with maple syrup, red chili powder, black pepper sea salt, and olive oil. I know sweet potatoes are already sweet, but the maple syrup gives them this glossy caramelized exterior that is so satisfying! And the chili powder ensures that the potatoes are sweet, but not tooo sweet.

For these Japanese sweet potatoes with chili crisp, roast the potatoes until they're  fluffy, serve on yogurt, and finish with chili crisp.

the chili crisp

This was inspired by Okonomi Kitchen’s miso chili oil recipe, which I’ve made before and loved! You make chili oil with your usual ingredients: red chili flakes, ginger, garlic, sesame seeds, sugar, and scallions. Pour a neutral oil on and let everything crisp up! Stir in miso and a little soy sauce at the end. It’s addicting and this recipe makes enough for you to add it to other things throughout the week, like noodles, toast, salads, etc!

For these Japanese sweet potatoes with chili crisp, roast the potatoes until they're  fluffy, serve on yogurt, and finish with chili crisp.

Japanese Sweet Potatoes with Chili Crisp

Here's a simple brunch/appetizer/lunch situation: roast japanese sweet potatoes until they're nice and fluffy, serve on plant-based yogurt with a touch of lemon, and finish with scallions and miso chili oil crisp. That's what we get with these Japanese sweet potatoes with chili crisp. Ooh-mami!
Print Recipe Pin Recipe
Cook Time 30 mins
Course Appetizer, Lunch, Side Dish
Servings 2

Ingredients
  

Roasted Japanese Sweet Potatoes

  • 2 small Japanese sweet potatoes or 1 large potato
  • 1 tbsp maple syrup
  • ½ tsp red chili powder
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 1 tbsp olive oil

Chili Crisp

  • 4 garlic cloves, minced
  • 1 inch ginger, minced
  • ¼ cup red chili flakes
  • 1.5 tbsp sesame seeds
  • 1 tsp sugar
  • ¼ cup scallions, chopped
  • ½ cup avocado oil or another neutral oil
  • 1 tbsp miso
  • ½ tbsp soy sauce

For serving

  • ½ cup plain plant-based yogurt
  • 1 tsp lemon juice
  • scallions, chopped

Instructions
 

  • For the potatoes: Preheat the oven to 400 F. Chop the sweet potatoes to wedges that are a few inches long and ¼-½ inch thick. Toss the potatoes with all the ingredients. Bake for 20-25 minutes. Check once at 15 minutes to flip them.
  • For the chili crisp: Add garlic, ginger, red chili flakes, sesame seeds, sugar, and scallions to a bowl that has plenty of space at the top after adding these ingredients.
  • Heat the oil on medium heat for 5 minutes until hot, but not too hot (Iike 350 F, but I didn't measure lol). Carefully pour the oil into the bowl. Let it bubble and sizzle. When it settles down, stir in miso and soy sauce.
  • To a serving bowl, add yogurt and mix in the lemon juice. Lay the potatoes on top of the yogurt. Add a few more drops of yogurt on top of the potatoes before adding the chili crisp and scallion greens.
Keyword 30min, appetizers

If you’re serving this as part of a meal, here’s some other stuff that would pair well with it!

Burnt Garlic Fried Rice

Peanut Noodles with Edamame

Tags

  • sweet potato
  • sweet potatoes

Post navigation

Saffron Pistachio Rice Pudding with Mangos
Oyster Mushroom Curry

1 comment

  • 15 Best Japanese Sweet Potato Recipes
    August 8, 2024

    […] Japanese Sweet Potatoes with Chili Crisp […]

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
Load More... Follow on Instagram

Categories

  • Breakfast
  • Drinks
  • Drinks
  • Fall
  • Flatbreads
  • Gluten Free
  • Indian
  • Journal
  • Mains
  • Pastas and Noodles
  • Recipes
  • Salads and Bowls
  • Snacks n Sides
  • Summer
  • Sweet Stuff
  • Toast
  • Vegan
  • Elara by LyraThemes
  • © 2021 Upbeet Anisha