Recipe of the week – Roasted Japanese Sweet Potatoes – Yum!

Roasted Japanese Sweet Potatoes

By Marti Wolfson


Purple on the outside and white on the inside, Japanese sweet potatoes have a sweet and nutty taste. Sweet potatoes have high amounts of Vitamin A, beta carotene and lutein. These micronutrients have been shown to have anti-cancer activity. Once I discovered these surprisingly sweet taters I was hooked. Sometimes you come across a food that doesn’t need much tinkering to draw out it’s flavor and this potato doesn’t. A little olive oil and sea salt and your have a perfect side dish to roasted chicken, teriyaki tofu or diced and mixed with quinoa. 




3-4 large Japanese sweet potatoes

2 T. olive oil

sea salt




Preheat oven to 375 degree. Cut the potatoes in half lengthwise and then each half into 3 wedges. In a bowl toss the wedges with olive oil and generous pinch of sea salt. Lay the potatoes out on a parchment lined baking sheet, flesh side down, and roast for 25-30 minutes or until caramelized. Test for doneness with a fork. Serve and enjoy. 

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