Japanese style sweet potatoes

By Rodney Bowers
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Complete with sesame seeds and nori, these sweet potatoes are the healthy Thanksgiving side you've been looking for.



  • 1.3 kilograms sweet potatoes, peeled and cut into 1 centimeter cubes
  • 4 tablespoons canola oil
  • Salt and pepper
  • 2 tablespoons organic red miso
  • 1 tablespoon mirin
  • 1/2 tablespoon sugar
  • 2 tablespoons water
  • 3 scallions, white and light-green parts only, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 2 sheets nori cut into small strips


  1. Place sweet potatoes in a large pot and cover with cold water. Bring to just under a boil then summer until barely tender but still firm. Cover and set aside.
  2. Preheat oven to 400°F. Drain sweet potatoes and transfer to a large bowl. Toss with three tablespoons oil and season with salt and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast until slightly browned, about 20-30 minutes. Keep potatoes warm.
  4. In a large mixing bowl, whisk together miso, mirin, sugar, water, and remaining tablespoon oil until smooth. Add potatoes and toss to coat. Add the scallions and place in a serving bowl.
  5. Sprinkle sesame seeds and nori and serve!

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