Asian-Style Sweet Potatoes
Potatoes are a staple ingredient when it comes to a quick and delicious side dish for dinner. But going the extra mile beyond your typical recipe is a major game-changer. A vinaigrette of ginger, lemon, and soy, plus a handful of almonds and coconut makes this dish anything but routine. You can prep and roast the sweet potatoes and broccoli ahead of time, then toss everything together right before serving. Or, if you're not quite ready to prepare this savory recipe, place your sweet potatoes in cold water to prevent browning before cooking.
Carla Hall, the Queen of Sides, has perfected this Asian-style sweet potato recipe that pays homage to her Southern roots with a sprinkle of global flavor. "I like to get creative with my cooking, but still make food grounded in tradition and connected to my family," says Hall. This twist on your typical sweet potato recipe includes ingredients that balance a salty but perfectly-sweet taste. A dish this tasty won't last long at your next gathering!
Choosing the right potatoes: To guarantee your sweet potatoes are sweet as can be, choose firm, medium-sized potatoes (they aren't as starchy as the big ones) free of blemishes or scrapes. Store them in a cool, dry place and use within about two weeks. (All those sugars inside can cause them to mold.)
Ingredients for Asian-Style Sweet Potatoes
Sweet potatoes and broccoli florets are roasted until tender, and topped with a flavorful mix of almond butter, lemon juice, soy sauce, garlic, and ginger for a unique dish that will shake up your typical dinner routine. To make Asian-style sweet potatoes, you'll need:
- Sweet potatoes: The foundation of the dish, offering a sweet flavor and tender texture.
- Onion: Adds an aromatic depth.
- Vegetable oil: Coats the sweet potatoes for even roasting.
- Salt and pepper: Enhances the overall flavor.
- Broccoli florets: Adds a pop of color and nutrients to the dish.
- Water: Thins the dressing slightly.
- Almond butter: A creamy, nutty element in the dressing.
- Lemon juice: Brightens the dressing.
- Soy sauce: Adds umami and saltiness to balance the dressing.
- Garlic: For additional depth.
- Fresh ginger: Adds a warm, spicy flavor.
- Crushed red pepper: For additional heat.
- Unsweetened flaked coconut: Adds texture and flavor to the dish.
- Almonds or pecans: For a nutty crunch.
Ingredients
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2 - 2 ½ lbs. sweet potatoes, peeled and cut into 1/2- to 3/4-in. cubes (6 cups)
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1 large onion, halved and sliced (1 1/2 cups)
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3 Tbsp. vegetable oil
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½ tsp. salt
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¼ tsp. pepper
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3 cups broccoli florets
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⅓ cup water
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⅓ cup almond butter
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3 Tbsp. lemon juice
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3 Tbsp. soy sauce
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1 Tbsp. minced garlic
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1 Tbsp. grated fresh ginger
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¼ tsp. crushed red pepper
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¼ cup unsweetened flaked coconut, toasted
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¼ cup chopped almonds or pecans, toasted
Directions
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Prep Potatoes
Preheat the oven to 425°F. In a large bowl, combine the sweet potatoes, onion, oil, salt, and pepper; toss the mixture to coat.
Wash and dice: When you're ready to cook, wash and scrub the sweet potatoes with a brush and slice or chop with your sharpest chef's knife. Make cubing them a cinch by trimming the ends and the sides into a rectangular shape, then dicing into squares
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Add to Pan
Divide the mixture among two 15 x 10 x 1-inch baking pans. Roast on two separate racks, uncovered, for 15 minutes.
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Add Broccoli
Add the broccoli to pans. Roast 10 minutes more or until vegetables are browned and tender.
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Make Dressing
Meanwhile, for dressing, in a small bowl whisk together the water, almond butter, lemon juice, soy sauce, garlic, ginger, and crushed red pepper until smooth.
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Finish and Serve
Transfer the sweet potato mixture to a serving platter. Drizzle with the dressing. Sprinkle with toasted coconut and chopped nuts.
How to Store and Reheat Leftover Asian-Style Sweet Potatoes
Refrigerate leftover sweet potatoes in an airtight container for up to four days. Reheat on the stovetop, in the microwave, or covered in a preheated 350°F oven until warmed through. If the potatoes seem dry after reheating, add a splash of water or broth to revive the moisture of the potatoes and dressing.
Asian-Style Sweet Potatoes Recipe Variations
To change up this sweet and savory side, consider these variation ideas:
- Protein: Turn this dish into a one-pan meal by adding sauteed shrimp or grilled chicken before serving.
- Veggies: Add sliced bell peppers, mushrooms, snow peas, julienned carrots, or other favorite veggies into the mix for additional color and flavor.
- Nut or nut-free: Swap the almond butter with peanut or cashew butter if needed, or go nut-free with a sunflower butter and skip the additional nuts added as a garnish.
- Citrus: Use orange or lime juice in the place of lemon, if preferred.
- Heat: Add extra heat to the vinaigrette with additional red pepper, Thai red curry paste, or by drizzling the finished dish with Sriracha.
- Herbs: Garnish with chopped cilantro or parsley before serving.
Nutrition Facts (per serving)
| 345 | Calories |
| 19g | Fat |
| 39g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 345 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 3g | 15% |
| Sodium 812mg | 35% |
| Total Carbohydrate 39g | 14% |
| Total Sugars 10g | |
| Protein 9g | 18% |
| Vitamin C 50.2mg | 56% |
| Calcium 138mg | 11% |
| Iron 2.1mg | 12% |
| Potassium 847mg | 18% |
| Folate, total 63.3mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.