Roasted sesame sweet potatoes & asparagus

Roasted sesame sweet potatoes & asparagus

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(5 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 3
Flavoured with Thai fish sauce, soy, ginger and garlic, this Asian-inspired dish makes a great accompaniment to meat, fish and tofu recipes

Nutrition and extra info

Nutrition: per serving

  • kcal267
  • fat3g
  • saturates1g
  • carbs55g
  • sugars17g
  • fibre11g
  • protein7g
  • salt1.4g
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Ingredients

  • 750g sweet potato, peeled and cut into 2cm pieces
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 3 garlic clove, sliced
  • thumb-sized piece ginger, peeled and sliced into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp sesame oil
  • 1 tsp Thai fish sauce
  • 1½ tbsp reduced-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 bunch asparagus, ends trimmed, cut in half
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1 tsp sesame seeds

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large roasting tin and toss with the garlic, ginger, sesame oil, fish sauce and 1 tbsp soy sauce. Roast for 20 mins or until golden brown and tender.

  2. Add the asparagus, 3 tbsp water and the remaining soy, and roast for 10 mins more. Sprinkle with the sesame seeds, then serve.

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Comments, questions and tips

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katyrouth
19th Jun, 2014
3.8
I followed the advice of other commentators and used lots more of the liquid ingredients, which then caramelised nicely around the potatoes. Served as a veggie main dish with noodles and a sauce made with tahini, loosened with some water.
irritable
14th Jun, 2014
3.8
The liquid quantities, IMO, are woefully understated. I used tbsp qties throughout and a lot of guesswork and this worked well. Its important to ensure the sweet potato is fairly evenly spread out. I added sprouting broccoli and some cherry tomatoes for colour and served with salmon. Will do again.
poctern
11th May, 2014
This was soooooooo horrible! I threw it in the bin!!! Sweet potato hard and yet mushy at same time, nowhere near enough oil to soften them and make them sticky/sweet roasted.
fidorka
12th May, 2014
2.55
I did this yesterday as well. It was OK but not great. I agree the sweet potatoes were too dry, I did not mind the texture but yest it should have been a bit stickier/moist. And I even used less of the potatoes then stated. Still dry.... Not sure If I will make again.
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