Japanese Sweet Potato Recipe
UME CRÈME FRAÎCHE, CHINESE SAUSAGE, SCALLION
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Wash the Japanese sweet potatoes thoroughly and pierce them with a fork several times. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until they are tender when pierced with a fork.
- 2
Cook the Chinese Sausage
While the sweet potatoes are baking, slice the Chinese sausage into thin rounds. In a skillet over medium heat, cook the sausage until it is browned and crispy, about 5-7 minutes. Remove from heat and set aside.
- 3
Prepare the Ume Crème Fraîche
In a bowl, mix the crème fraîche and umeboshi paste until well combined. Adjust seasoning with salt and pepper to taste.
- 4
Prepare the Scallions
Thinly slice the scallions, using both the white and green parts.
- 5
Assemble the Dish
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut them in half lengthwise, and fluff the insides with a fork. Top each half with a generous dollop of ume crème fraîche, sprinkle with crispy Chinese sausage, and garnish with sliced scallions.