Easy crispy roasted sweet potatoes with Thai umami flavors!
These easy Thai roasted sweet potatoes will rock your world! While most of the time when roasting vegetables I simply toss them with oil and sprinkle on the seasonings, today the flavors are mixed in with the oil to form a coating on the sweet potatoes that becomes crispy when baked. Bottled pre-made Thai red curry paste is the shortcut to the golden umami layer surrounding the homestyle sweet potato chunks. I use Japanese sweet potatoes as they’re almost a cross between potatoes and sweet potatoes and a bit more starchy than the more common orange fleshed sweet potato. The other ingredients are soy sauce, rice vinegar, garlic powder, and ground ginger. I recommend using sesame oil as it plays nicely on the flavors and deepens them, but if you don’t have sesame oil, extra virgin olive oil can be substituted in a pinch. A slight sprinkle of salt brings out the savoriness, but if you’re sensitive to sodium, you can stick with just the soy sauce.
Today’s recipe couldn’t be easier! Simply peel and chop the sweet potato into approximately ½ inch cubes. Whisk together the sauce ingredients. Stir the sweet potatoes into the sauce mixture until all the pieces are covered, then bake spread out on a metal tray. Be sure to line the tray with parchment paper to avoid having to scrub the tray later on…trust me, I learned the hard way! Although I will say, an S.O.S. pad does wonders.
These Thai roasted sweet potatoes can be eaten in a number of ways, be that topped with a couple fried eggs for a spin on a breakfast classic, alongside a burger in replacement of plain jane home fries, or with grilled salmon and a spinach salad. Really you can enjoy these spiced up roasted sweet potatoes any way you typically eat homestyle potatoes; they’re just a little more enhanced! 🙂 And though they’re Americanized, they pair well, too, with any Thai dishes, such as papaya salad or tofu stir fries.
After roasting be sure to cool slightly before devouring; I ate without said cooling process and have blisters to prove it. Don’t be like me. Any leftovers can be refrigerated, but the coating may slightly soften. They’re still sooo good! I can’t stop making these! Next time remind me to double the recipe!
Try these dipped into this Sweet-N-Spicy Mango Coriander Hummus for a match made in food heaven!
EASY THAI ROASTED SWEET POTATOES (V, GF, DF, VG, SD)
Yield: 2 cups roasted sweet potato chunks, varies based on size of potato used
What You'll Need:
1 large Japanese sweet potato, or sub a regular sweet potato or 2-3 Yukon gold potatoes
3 generous teaspoons Thai red curry paste*
1 tablespoon soy sauce or gluten free Tamari
Scant 1 tablespoon rice vinegar
½ tablespoon toasted sesame oil or sub extra virgin olive oil
½ teaspoon garlic powder
¼ teaspoon ground ginger
Minced fresh garlic and ginger, optional
Sprinkle of sea salt, to taste *Can be found in the International section of well-stocked grocery stores, Asian food stores, or even Walmart and Target.
How To Make it
1. Preheat the oven to 425 degrees. In a medium bowl, whisk together the curry paste, soy sauce, rice vinegar, garlic, and ginger until combined. The fresh garlic and ginger are optional but add delicious flavor, especially when they char in the oven. I used 1 clove of garlic and a piece of ginger about ½ inch thick. If you use fresh, you can omit the ground, or just use a pinch.
2. Peel and cube the sweet potato into approximately ½ inch pieces. Put the sweet potato pieces into the curry mix and stir until evenly coated.
3. Spread out the sweet potato chunks on your prepared metal sheet. The more space the pieces have, the crispier they will become when roasted! Sprinkle with sea salt, if using. Omit if you’re sensitive to sodium.
4. Bake in the oven for 25-30 minutes, or until the sweet potatoes are browned and sizzling. Remove from the oven, let cool for 5 minutes or so, and enjoy. Refrigerate any leftovers.
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Abby
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