BAKED JAPANESE SWEET POTATO

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Serves 2

This is a super light and tasty version of the loaded sweet potato. Crunchy vegetables and Asian flavors pair beautifully with the starchy sweetness. A perfect lunch all by itself, or a nice side to a fresh piece of grilled fish. 

INGREDIENTS:

1 Japanese sweet potato (or any variety you like), scrubbed and sliced in half lengthwise
1 t olive oil
1 yellow bell pepper, julienned
1 red bell pepper, julienned
2 cups bok choy, julienned
4 scallions, julienned
1 T fresh chives, chopped
daikon radish sprouts
2 T  rice wine vinegar
2 T ponzu sauce
1 t sesame oil
1 clove garlic, minced
1 t fresh ginger, grated
1/2 t sea salt
1/2 cup olive oil

DIRECTIONS:

  • Preheat oven to 400 degrees.

  • Prepare dressing by adding the vinegar through the olive oil to a bowl and whisking until combined. Set aside.

  • Place potato on a parchment-lined baking sheet and bake for 40 minutes or until tender.

  • Allow potato to cool and scoop out a bit of the flesh to create a bowl.

  • Toss the vegetables with the dressing and fill potato with salad. Top with radish sprouts.

StarchesBarbie Boulespotato, sweet potato, salad