Roasted Murasaki Sweet Potato Wedges with Sesame Soy Glaze
Often called Japanese sweet potatoes or Korean yams, Murasaki Sweet Potatoes have a distinctive reddish-purple skin and a creamy white interior. They are denser and starchier than typical orange-fleshed sweet potatoes, resulting in a rich, sweet taste that caramelizes beautifully when cooked. Their texture is creamy yet firm, and they hold up well to roasting, baking, and steaming. Leave the skin on for an easier and faster prep.
Japanese Sweet Potatoes:
- 1 ½ pounds Murasaki sweet potatoes
- 1 ½ tablespoons vegetable oil
Sesame Soy Glaze:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon pure maple syrup (optional)
- ½ teaspoon garlic powder
- ¼ teaspoon red chili flakes (optional)
- 1 tablespoon sesame seeds
Toppings:
- 2 tablespoons chopped scallions
Method:
- Preheat oven to 375°F.
- Slice sweet potatoes into thin wedges
- Toss with vegetable oil and roast for 20 minutes, stirring halfway
- Combine soy sauce, sesame oil, maple syrup, garlic powder, red chili flakes, and sesame seeds for glaze
- Drizzle glaze over potatoes and roast an additional 10 minutes at 400°F until tender and golden
- Garnish with scallions and serve immediately
