Roasted Japanese Sweet Potato with Lima Beans, Capers, and Tahini


We want japanese sweet potatoes every day. Seriously, they are that good. Roasted and naked, or topped with goodies like we’ve done here; they are a perfect no-fuss meal.

If you have never had a japanese sweet potato, go out and find one now, because you are in for a real treat. Their flesh is more similar to a russet potato than a sweet potato; their sweetness is more subltle, almost nutty. It is the best of both worlds. Plus, feel super good about yourself. They are fairly low carb, and loaded with Vitamin C and fiber.

In general, sweet potatoes are fantastic for dressing with your favorite toppings. Get creative with them! Take your favorite pasta ingredients, and load those on; take your favorite salad, and load on those ingredients. Here, we use lima beans, capers, cherry tomatoes, arugula, runny tahini, and a basil-lemon dressing. The Basil-Lemon dressing is by Bro Joe’s Lil’ Salad Dressings, and you can find it here. Their dressings taste amazing, and they nix all of the bad junk. This flavor has 4, I repeat, 4, ingredients. Organic extra virgin olive oil, white balsamic vinegar, basil and lemon oil, and sea salt is what you get. As a label conscious community, what more can you ask for in a salad dressing?. Plus, their dressings come in smaller bottles, so no more 3/4th full bottles of salad dressing clogging up your fridge. If you can’t check them our right away, make your own simple dressing.

We are listing this recipe as 4 servings, but it can easily be adjusted for more or less people. The amount of each topping you add is up to you, and the pink peppercorns are totally optional. For added nutrition, a sprinkle of hemp seeds is also wonderful.

Print Recipe
Roasted Japanese Sweet Potato with Lima Beans, Capers, and Tahini
Cook Time 45 Minutes
Servings
People
Ingredients
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 450°. Drizzle potatoes with olive oil, and season with salt and pepper. Massage to coat entire surface. Place in preheated oven, and begin to check for doneness around the 45 minute mark.
  2. While potatoes are roasting, prepare the lima beans and capers. In a medium pan, heat 1 teaspoon oil over medium temperature. Add beans and capers. Occasionally shaking pan, sauté for approximately 5 minutes. Season with salt and pepper to taste, and set aside.
  3. Top flesh of each roasted potato with lima beans and capers, a drizzle of basil-lemon dressing, arugula leaves, cherry tomatoes, a drizzle of tahini, and peppercorns.
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