These Japanese-inspired, Kyoto Roasted Sweet Potatoes can be made vegan, using olive oil or coconut oil. A simple delicious vegan side dish that is easy to make and full of amazing flavor!
Course Dinner
Cuisine Asian, Japan
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Calories 271kcal
Ingredients
2-3small sweet potatoessliced in half, lengthwise
olive oilfor brushing
1/4cupolive oil, coconut oil or butter
1/2cupshallotvery finely diced
2tspgingerfinely minced
1tbspsoy sauce
saltto taste
3scallionssliced
Instructions
Preheat oven to 428F (220C°).
Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan. Brush or spray with olive oil.
Roast 30-40 minutes until fork tender (check at 30 mins, keeping in mind they need may need longer if very large).
While they are roasting make the dressing. Heat the oil or butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the soy sauce. Stir in the soy sauce as best you can, simmering for about 2 minutes. Turn off the heat.
Once the sweet potatoes are caramelized to your liking, spoon the dressing over each one.
Sprinkle with a little finishing salt and sprinkle with chopped scallions.
Enjoy as a side dish or as a vegan main, along with a salad.