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!
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.