Can’t get enough of donabe roasted purple sweet potatoes! Here’s an ultimate “non-recipe” recipe I make all the time. Super simple and super tasty always. The sweet potato becomes so rich in flavor and creamy texture when roasted in Roast Donabe, and this magical condiment, Shio-Kombu (salt seasoned shredded kelp) totally complements the flavors along with evoo and roasted walnuts. You really don’t need anything else!
Vegan option
This is a vegan dishRoast Donabe is used in this recipe. You can also use Ibushi Gin or Fukkura-san.
Servings
3 - 4 as a small appetizer or a side dishIngredients
- 1 medium purple sweet potato (about 12 oz/ 360 g or so)
- a small handful of Shio-Kombu (about 1 table spoon or so)
- Some extra virgin olive oil (1 tablespoon or more)
- a good handful of walnuts, roasted (about 1/3 cup or 80 ml or so)
Procedure
- Roast the sweet potatoes in Roast Donabe (as shown here), or you can also use Fukkura-san (as shown here). Make sure to let it rest 30 min or so after turning off the heat.
- Remove the sweet potato from the donabe (be careful as it’s still very hot) and peel the skin. I normally cut off the ends with a small knife and the skin can easily peel off by hand.
- Slice the sweet potatoes and transfer to a suribachi (mortar) while it’s still hot. Mash by using surikogi (pestle) a little.
- Add the shio-kombu, olive oil, and walnuts and mix with a spatula. Transfer to a serving bowl and drizzle some more olive oil if you like.
Simply place a sweet potato on a metal grate in the donabe. An aluminum foil under is optional, but this will make the cleaning much easier after the cooking is done.
Set over medium-high heat and roast for about 30 min. Turn off the heat and let rest for another 30 min.
The roasted sweet potato is ready. It’s so sweet and creamy.
Skin can peel very easily.
