Sesame Sweet Potatoes
Umami in Japanese means I will give you my right hand and first-born child for a bite of that!
There aren’t many vegan dishes at Zuma, the Japanese Peruvian restaurant in London and now New York, as we found out one Friday night, but the few they have are all delicious and I intend to blog them all for you before the end of the year.
This is one of my favorites due to my obvious obsession of all things Umami. They make it on the Robata grill, which adds an extra smokiness, but you can do it in the oven and it isn’t too far off
The sweet potato and marinade give a lovely sweet salty combination that can be used for other vegetables too. It is also a super quick preparation from kitchen to table, making it an easy weekday or weekend main or side
Ingredients
- 2 sweet potatoes
- 1 tbsp. sesame oil
- 1 tsp. coconut oil
- 1 tbsp. tamari (gluten free soy sauce)
- 1 tbsp. sesame seeds
- ½ tsp. pepper
Method
- Preheat oven to 350c
- Wash the sweet potatoes and cut so as to create discs, approximately 1.5 inches wide
- In a bowl mix together the ingredients and cover the discs well
- Pour the mixture onto a baking tray lined with parchment paper and bake for 25-30 minutes, until beautifully caramelised.
