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Murasaki Sweet Potato Copycat Recipe

Murasaki Sweet Potato Recipe

Nestled in my cozy kitchen, a delightful aroma fills the air as I embark on a culinary escapade centered around the vibrant and alluring murasaki sweet potato. Let me take you on a journey through its rich history, enticing flavors, and the joy it brings to the table.
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Author: Lori Walker, MS, RD
Course: Side Dishes
Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 130kcal

Equipment

  • mixing bowl
  • baking sheet

Ingredients

For Sweet Potatoes:

  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 medium-large Murasaki sweet potatoes washed and dried
  • Optional garnish: fresh parsley chopped, green onion/scallions, chopped, hemp seeds

For Miso Tahini Dressing:

  • 1 tbsp maple syrup
  • 1/4 cup tahini
  • 2 tbsp vegan ghee
  • 2-3 tbsp hot water
  • 1.5 tbsp miso paste
  • 2 tsp lemon juice
  • Salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp pumpkin pie spice

Instructions

Step 1: Preheat And Prepare

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Leave the skin on the Murasaki sweet potatoes and cut them into 1-inch pieces. To do this, slice the sweet potatoes into 1-inch rounds lengthwise, then cut each round into quarters. Place the sweet potato cubes on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the sweet potatoes, then sprinkle with 1 teaspoon of garlic powder, salt, and pepper to taste. Toss the sweet potatoes to evenly coat them with the seasonings and olive oil, then spread them out in a single layer on the baking sheet.

Step 2: Roast The Sweet Potatoes

  • Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, or until they are lightly browned and fork-tender. Ensure to flip them halfway through the cooking time for even browning.

Step 3: Prepare The Miso Tahini Dressing

  • In a small bowl, whisk together 1 tablespoon of maple syrup, 1/4 cup of tahini, 2 tablespoons of vegan ghee, 2-3 tablespoons of hot water (start with 2 tablespoons and add more if needed for desired consistency), 1.5 tablespoons of miso paste, 2 teaspoons of lemon juice, salt, and pepper to taste, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of pumpkin pie spice. Adjust seasonings to taste and set the dressing aside.

Step 4: Serve And Enjoy

  • Once the sweet potatoes are cooked, remove them from the oven and transfer them to a serving plate or bowl. Drizzle the miso tahini dressing over the roasted sweet potatoes or serve it alongside them as a dip. Garnish with chopped fresh parsley, green onions/scallions, and hemp seeds if desired. Serve the Murasaki sweet potatoes hot and enjoy the delicious flavors!

Notes

  • For a crispier texture, roast the sweet potatoes at a slightly higher temperature.
  • Adjust the seasoning of the miso tahini dressing to suit your taste preferences.
  • To enhance the flavors, consider adding a sprinkle of nutritional yeast before serving.
  • Experiment with different herbs and spices in the dressing for a personalized touch.
  • Save leftover dressing in an airtight container in the refrigerator for up to one week.
Keyword: Murasaki Sweet Potato Recipe