For Mother’s Day weekend my family and I started our celebration Saturday night with dinner at Planta Queen before seeing Jersey Boys. My sister is pescatarian and dairy free and my brother is a big meat lover. It’s always tough for us to find restaurants that suit all our diets so I was a little hesitant to try this one but WOW was I blown away. Everything we ate was thoughtfully curated and prepared but the Japanese sweet potatoes took the cake for me. This is my version!
Spicy Loaded Japanese Sweet Potatoes
Ingredients
- 1 1/2 lbs Japanese sweet potatoes, scrubbed and cut into quarters
- 1/4 cup mayo
- 1-3 tbsp sriracha, add more or less depending on spice tolerance
- 2 tbsp butter I used Earth Balance DF butter
- 2 tbsp miso paste
- 1 tbsp sesame seeds, toasted
- 4 small radishes, thinly sliced
- 1/4 cup kimchi
- 3 tbsp cilantro
Instructions
- Preheat the oven to 375°F, line a pan with foil, and spray it with cooking spray or lightly coat in oil.
- Once the oven is preheated, add the quarter potatoes to the prepared pan and bake for 30 minutes.
- Meanwhile, make sriracha mayo by mixing mayo and sriracha and miso butter by mashing butter and miso paste together with a fork.
- Once the potatoes are done, use a knife or a pasty brush to coat them with miso butter then using a grill pan or a very hot cast iron pan, char the potatoes on each side for 30 seconds to a minute.
- Plate the charred potatoes, drizzle with sriracha mayo, scatter the kimchi and sliced radishes, and garnish with cilantro and sesame seeds.