Japanese sweet potatoes with crispy edges & scallion yogurt | Maxis Kitchen
Japanese sweet potatoes with crispy edges & scallion yogurt
5 mins prepServes 4
A recipe for Japanese sweet potatoes roasted until tender, then smashed and re-roasted for crispy edges, served with a creamy and zesty scallion Greek yogurt.
1️⃣ Preheat the oven to 350F and line a baking sheet with parchment paper.
2️⃣ Place the sweet potatoes on a baking sheet and prick all over with a fork. Roast for about 1 hour 30 minutes, or until tender when squeezed (larger sweet potatoes may take longer). Remove from the oven and increase the temperature to 450F.
3️⃣ Meanwhile, make the scallion yogurt. In a medium bowl add the greek yogurt, scallions, garlic, lime juice, olive oil, and salt. Mix and set aside in the fridge.
4️⃣ Smash the potatoes with a spatula or the bottom of a plate until they are about 1/2” thick. Drizzle generously with olive oil and sprinkle with kosher salt. Return to the oven at 450F for 15-25 mins until the edges are golden brown and crisped.
5️⃣ Serve the sweet potatoes with a generous dollop of yogurt on top of each. Sprinkle with scallions and flaky salt and enjoy!
