Japanese Sweet Potato Fries

Japanese Sweet Potato FriesJapanese sweet potatoes are the newest addition to my list of vegetables that actually taste really good. I always assumed that their pale coloured flesh was indicative of less flavour than vibrantly orange yams but if anything they are a bit sweeter. They are also a bit drier, which is a nice attribute for baking or roasting and they taste very, very similar to roasted chestnuts. Luckily my friend thought they were potatoes and bought some by accident, if he hadn’t then told me about it I would still be completely unaware. Nutritionally, they are mainly carbohydrates, making them a good base for some comfort food or pre-or post workout snacking. They are easy to digest, making them a nourishing food even when one is feeling unwell or for babies. They are also rich in fiber, which helps make them quite filling, and a range of other nutrients, especially vitamins A and C, potassium and several antioxidants.
Japanese Sweet PotatoesThey have a very pale yellow flesh with red or purple skin and can be found at many grocery stores and definitely at ethnic markets. Sometimes they are called Satsumiamo, Japanese yams or purple yams. They are used in Japan mostly for tempura, liquor and desserts but can be used in place of regular potatoes or yams to change things up a little. Sesame seedsAdding some sesame seeds after the fries are done baking imparts a subtle nutty flavour and adds some extra calcium for strong bones.Truffle saltFinishing the fries off with some flavoured salt like this truffle one adds an extra layer of flavour. I especially recommend truffle salt if available (or a drizzle of truffle oil)- it’s deep earthiness goes wonderfully with the sweetness of the fries.Japanese Sweet Potato FriesJapanese Sweet Potato Fries

Japanese Sweet Potato Fries
 
Prep time
Cook time
Total time
 
Serves: Serves 4-6
INGREDIENTS:
  • 4 Japanese sweet potatoes, cut into thin strips (around 12 cups)
  • ¼ cup olive oil (or coconut or vegetable oil)
  • 2 tablespoons sesame seeds
  • Sea salt
  • Flavoured finishing salt like truffle salt
DIRECTIONS:
  1. Preheat oven to 400°. Set up a large bowl halfway filled with cold water. Quickly slice the yams and once they are cut down to thin strips submerge them into the water. This keeps their light coloured flesh from oxidizing and taking on a brownish or greyish hue. Once all the sweet potatoes are cut, pat them dry in a dish towel then spread them out on a parchment paper lined baking sheet (or 2 if there is not enough space to fit them all without overlapping). Drizzle the oil and sprinkle a bit of salt over the fries and toss so the strips are evenly coated. Bake for 30-40 minutes, stirring at the 20 minute mark so they cook evenly (cook time varies depending on thickness, check at 30 minutes then bake for another 5-10 if they are not crispy and golden enough). Remove from the oven, toss with sesame seeds and more sea salt or flavoured finishing salt to taste.

Japanese Sweet Potato Fries

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