Japanese Sweet Potato Recipe
brown butter, nori vinaigrette, crème fraîche
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roasting the Sweet Potatoes
Preheat your 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 roast for 45-60 minutes, or until they are tender and cooked through.
- 2
Making the Brown Butter
While the sweet potatoes are roasting, melt the unsalted butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Be careful not to burn it. Once browned, remove from heat and set aside.
- 3
Preparing the Nori Vinaigrette
In a small bowl, finely chop the nori sheets and mix them with rice vinegar, soy sauce, and a pinch of salt and pepper. Stir well to combine and set aside.
Assembly
- 4
Serving the Dish
Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly. Cut them open and fluff the insides with a fork. Drizzle a generous amount of brown butter over each sweet potato, followed by a dollop of crème fraîche. Finally, drizzle the nori vinaigrette on top and season with additional salt and pepper to taste.
