Description
Japanese sweet potatoes boiled, smashed, and roasted with ghee, olive oil, turmeric, chili flakes, and crushed nori until crisp, with a dab of butter midway for richness.
Ingredients
Scale
- 6 Japanese sweet potatoes (Murasaki)
- Nonstick cooking oil spray
- 1 tbsp olive oil
- 1 tbsp ghee, melted
- 1 tbsp butter
- 1/2 tsp ground turmeric
- 1 to 2 tsp Icelandic sea kelp or 1 sheet nori, crushed to a powder
- 1 tsp silk chili flakes or Aleppo chili flakes
- Flaky finishing salt, such as Maldon or Spanish black sea salt (optional)
Instructions
- Preheat the oven to 400°F.
- Trim and discard the ends of the sweet potatoes and cut each into thirds. Boil about 20 minutes, until a knife slides in easily.
- Drain and rest 5 minutes. Arrange on baking sheets coated with cooking spray.
- Flatten each piece with the flat side of a meat tenderizer or a potato masher, skin side up if easier. Keep the skins on.
- Rest at least 10 minutes. Drizzle generously with the melted ghee and olive oil, then sprinkle with the turmeric, sea kelp or nori, and chili flakes.
- Bake 20 minutes. Dab the tops with the butter and bake 20 to 25 minutes more, until crispy. Finish with flaky salt, if desired.
Notes
Salt: No salt is added; the sea kelp or nori provides saltiness.
Orange sweet potatoes: Boil about 15 minutes and smash gently.
Dairy-free: Use olive or avocado oil in place of ghee and plant-based butter.
Make ahead: Boil and smash up to 1 day ahead; roast just before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Boiling and Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 3 pieces
- Calories: 200