Loaded Japanese Sweet Potato

Okomoiyaki meets loaded potato. It’s an out-of-the-box combination but I’m here for it. A little influence from each one makes the dish so fun. Home-made okonomiyaki sauce. Sesame sour cream. Kombu roasted potatoes and a bunch of freshness on top. It’s a perfectly balanced dish with so many layers. Easy prep and perfect to keep in the fridge for work lunches, or easy dinners. This recipe is sure to spark your interest in the Japanese sweet potato.

Japanese Sweet Potato

Now, when we say ‘potato’ in this context, we’re not just talking about your average, run-of-the-mill spud. Oh no, we’re talking about Japanese sweet potatoes. The stunningly purple ones that you might have seen at your local market and wondered about. With a creamy yellow color inside, it’s an interesting potato to find. their sweetness is subtle, nuanced even, and it’s paired with a delightful nuttiness that makes these potatoes truly special. Plus, they lack the stringiness that can sometimes be off-putting in regular sweet potatoes and yams, making them an absolute joy to eat. Perfect for roasting, frying, soups, etc. They make amazing sweet potato fries just so you know. Roasted with a load of aromatic there flavor becomes rounded perfect for our okonomiyaki-loaded potato.

Japanese sweet potato meal prep

roasting the potatoes ahead is so easy. There’s just something so satisfying about roasting a batch of potatoes at the beginning of the week, knowing that they’re going to be the base for so many delicious meals. I’ve been packing these for my girlfriend a lot recently and they’re always a hit. A well-roasted potato fully hits all the spots we need. when it’s loaded up with all the tasty toppings of okonomiyaki? Well, it’s just next level. The sauce will keep in the fridge for a while to so no need to worry about making more all the time.

Roasted Japanese sweet potatoes are perfect for making other dishes too. You can throw them in soups or eat them with roasted veggies and a creamy sauce. They can be a blank canvas for dinners, perfect to have a few in the fridge. Lately I’ve been warming them up with curry for a quick dinner. A turnip puree with roasted raab? another hit with the Japanese sweet potato. The bottom line is to have fun with the extra potatoes if you want.

Loaded potato meets okomoiyaki

let’s talk about the magic of this combo: okonomiyaki meets loaded potato. It’s an out-of-the-ordinary fusion that blends the best of both worlds. It may be the midwesterner coming out of me. We’re taking the hearty, filling nature of a loaded potato and adding a unique twist with the flavors of okonomiyaki. The okonomiyaki sauce, and sesame sour cream, bring a certain umami, a character that’s perfectly balanced by the heartiness of the potato. Using A handful of aromatics and kombu helps to push the flavor even more. It’s a dynamic duo guaranteed to surprise and delight your tastebuds. This recipe is all about taking familiar elements and mixing them up in unexpected ways to create something sensational. This recipe is all about having fun and exploring.

Grab a few of those purple Japanese sweet potatoes next while shopping. This recipe may seem like it has a lot of elements but is so easy. If you haven’t had them, you’ll be wowed by the potato. Being an easy meal prep item too, they’re a no-brainer. Super aromatic and delicious. Add the sauce, onion, and peppers on top and it’s a hit.

Loaded Japanese Sweet Potato

Roasted Japanese sweet potato loadeed with sour cream, okonomiyaki sauce and green onion.

Servings 5

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Ingredients

Roasted Japanese sweet potato

• 5 japanese sweet potato
• 3 144g spring onion bulb
• 1 164g lemon
• 1 30g garlic bulb
• 2tbps 30g ginger
• 2 medium sized sheets 15g kombu

Loaded Japanese sweet potato

• sesame sour cream
• okonomiyaki sauce
• toasted nori
• sliced spring onion tops

Instructions

• Set your oven to 400F

  In a large bowl season your potatoes with oil and salt. Place on a roasting pan, then arrange your aromatics around them. Roast for one and a half hours until very tender. A knife should slide through like butter. Once tender pull the potatoes out to cool.
• Cut the spring onion tops into thin rounds. Thinly slice the serrano into rounds as well.

  Slice the potato lengthwise and open it up. Drizzle with the sesame sour cream and okonomiyaki sauce. Top with the spring onion rounds, serranos, and kizami nori.

Author: Anfernee Milton

Course: dinner

Cuisine: American, Japanese

Keyword: green onion, japanese sweet potato, kombu, loaded potato, nori, okonomiyaki, okonomiyaki sauce, sesame seed oil, sourcream, sweet potato