In keeping with my post last week about potato side dishes, I felt it only fitting to make one about the Okinawa Purple Sweet Potato, aka Benimo. I must first start by saying I love sweet potatoes, so finding a way to make Benimo without changing the flavors too much was a must.
I decided to go simple and dice and roast them. The Benimo I used is actually grown and sold by a local farmer that is only a block or two from my house. This definitely doesn’t keep me from eating carbs, but instead makes it even easier. They are worth it though.
The Benimo are sold in a bag for about 200 yen. They are pretty small so I used 8 of them for the three eaters in my house.
Well next I spread the peices out on my pampered chef medium bar pan stoneware.
Then I popped them into a preheated 400 degree oven for 20 minutes. I did make sure to stir them once about halfway through.
The end result was a delicious sweet and salty creation that is making my mouth water just thinking about it.
It is a prefect side to steak. I paired it with a Mole Steak (details coming in a later post).
Another twist if you like avocados is the dice some avocado and mix it with the roasted sweet potatoes. It ends up adding a creamy texture to the dish.
8 – small Okinawa purple sweet potatoes
1 – tbsp grape seed oil
1 – tsp sea salt
1/2 – tsp sweet pepper flakes
1 – avocado diced (optional)
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