Directions
Subtitle: Simple, Tasty, and Healthier than Ever!
Description: This recipe is a fun take on classic tempura, but with sweet potatoes as the main ingredient instead of fish or chicken. It’s low carb, gluten free, vegan, and packed with healthy nutrients like vitamins and minerals. The sweet potatoes are marinated in soy sauce, rice vinegar, and other flavorful ingredients, giving them a subtle yet satisfying flavor that you won’t be able to resist. Best of all, it doesn’t require any frying, making it both healthier and easier to prepare. So grab your cutting board, measuring spoons, and a sharp knife, and let’s get cooking!
Ingredients List:
– 2 pounds (1 kg) sweet potatoes, peeled and cubed into 1/2-inch pieces
– 1 tablespoon canola oil
– 1/4 cup (50 ml) low-sodium tamari or other soy sauce
– 2 teaspoons apple cider vinegar
– 1/2 teaspoon garlic granules or chopped fresh garlic
– 1/4 teaspoon ground ginger
– 1/4 teaspoon sesame seeds
– 1/2 teaspoon red pepper flakes or chili powder (optional)
Instructions:
1. In a large bowl, combine the sweet potatoes, canola oil, soy sauce, vinegar, garlic, ginger, sesame seeds, and red pepper flakes or chili powder if using. Mix well until all the ingredients are evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate.
2. When ready to serve, remove the sweet potatoes from the fridge and transfer them to a baking sheet. Bake in the preheated oven for about 15 minutes, or until tender when pierced with a fork.
3. Meanwhile, heat a nonstick skillet over medium high heat. Add a small amount of oil and swirl to coat the pan. Once hot, carefully place the baked sweet potatoes onto the skillet, arranging them so they don’t overlap. Cook, stirring occasionally, until golden brown and crisp, about 3-5 minutes per side. Remove the potatoes from the skillet and set aside on paper towels to cool.
4. To assemble the platter, arrange the crispy sweet potato slices on a serving platter. Drizzle a little more oil over each slice and sprinkle with additional sesame seeds. Serve immediately or cover and store in the fridge up to three days. Enjoy!
Total Time Needed: About 1 hour 30 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Facts (Per Serving):
Calories: 230
Total Fat: 9 g
Cholesterol: 0 mg
Sodium: 230 mg
Total Carbohydrates: 35 g
Dietary Fiber: 5 g
Sugars: 1 g
Protein: 5 g
Note: If you prefer a spicier version, simply increase the amount of red pepper flakes or chili powder used in step 1.
Steps
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1
Done
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In a large bowl, combine the sweet potatoes, canola oil, soy sauce, vinegar, garlic, ginger, sesame seeds, and red pepper flakes or chili powder if using. Mix well until all the ingredients are evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate. |
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2
Done
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When ready to serve, remove the sweet potatoes from the fridge and transfer them to a baking sheet. Bake in the preheated oven for about 15 minutes, or until tender when pierced with a fork. |
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3
Done
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Meanwhile, heat a nonstick skillet over medium high heat. Add a small amount of oil and swirl to coat the pan. Once hot, carefully place the baked sweet potatoes onto the skillet, arranging them so they don’t overlap. Cook, stirring occasionally, until golden brown and crisp, about 3-5 minutes per side. Remove the potatoes from the skillet and set aside on paper towels to cool. |
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4
Done
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To assemble the platter, arrange the crispy sweet potato slices on a serving platter. Drizzle a little more oil over each slice and sprinkle with additional sesame seeds. Serve immediately or cover and store in the fridge up to three days. Enjoy! |
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5
Done
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1. |
