Chef Miki Hackney

Roasted Asian Root Vegetables

Name: Roasted Asian Root Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Asian
Ingredients: 1 pound Okinawa Sweet Potatoes, peeled and cut into 1” chunks; 1 pound Murasaki Sweet Potatoes, peeled and cut into 1” chunks; 3 cups Kabocha Squash, skin on cut into approximate 1” chunks; Sea salt, as needed; ¼ cup peanut oil; Shichimi or Togarashi chili powder

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Cuisine

Asian

Servings

8 - 10 servings

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

1 pound Okinawa Sweet Potatoes, peeled and cut into 1” chunks
1 pound Murasaki Sweet Potatoes, peeled and cut into 1” chunks
3 cups Kabocha Squash, skin on cut into approximate 1” chunks
Sea salt, as needed
¼ cup peanut oil
Shichimi or Togarashi chili powder

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Directions

Place oven rack on lower third of oven and preheat oven to 425F.
In a large bowl, add sweet potatoes, a pinch of salt and half the oil. Toss well and transfer to large sheet pan.
Roast sweet potatoes in preheated oven about 20 minutes. Add squash, stir all veggies, and continue roasting until all veggies are tender, an additional 30 minutes or so.
Remove from roasting pan, transfer to serving bowl. Lightly season with chili powder and serve.

Roasted Asian Root Vegetables