Japanese Sweet Potato Recipe
Brown butter, nori vinaigrette, crème fraîche
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare 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 and roast in the oven for about 45 minutes to 1 hour, or until tender.
- 2
Make Brown Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat and set aside.
- 3
Prepare Nori Vinaigrette
In a small bowl, finely chop the nori sheet. In another bowl, whisk together the rice vinegar, soy sauce, and chopped nori until well combined.
- 4
Assemble the Dish
Once the sweet potatoes are done, allow them to cool for a few minutes. Cut them in half lengthwise and scoop out a little of the flesh to create a small well. Drizzle the brown butter over the sweet potatoes and top with a dollop of crème fraîche. Finally, drizzle the nori vinaigrette over the top.
- 5
Season and Serve
Season with salt and pepper to taste. Serve warm and enjoy your Japanese sweet potatoes with brown butter and nori vinaigrette.
