Roasted Sweet Potatoes with Green Onion and Ginger Butter

I love all potatoes, but this time of year I prefer sweet potatoes. They are quite the pretty color and I can’t help but love the way they look so rustic and in some ways elegant when roasted whole.

In this recipe, I’ve included a few ingredients that you’d typically find in Vietnamese food that would compliment this veggie. I kept it simple because it’s not necessary to dress up an already flavorful potato, so a little mix of green onion and ginger is all that was needed.

Simple recipes are the best aren’t they? For other recipes in this Vietnamese Thanksgiving, click here.

Roasted Sweet Potatoes with Green Onion and Ginger Butter

Cook Time: 45 minutes

Yield: Serves 8


  • 8 medium sweet potatoes
  • 8 tbsp unsalted butter, room temperature
  • 1/4 tsp salt
  • 1 stalk green onions, chopped
  • 1 tsp ginger, grated


  1. Preheat the oven to 400 degrees F and line a baking sheet with foil; set aside.
  2. Wash the potatoes thoroughly and dry with paper towels. Using a fork, pierce the potatoes multiple times around the entire potato. Place on the baking sheet and transfer to the oven to roast for 45 minutes.
  3. Meanwhile, mix the remaining ingredients in a bowl and refrigerate until ready to use.
  4. Remove the potatoes from the oven, and allow to sit for a few minutes. Then using a knife, slice down the middle lengthwise and push the ends slightly together to create a diamond-shaped opening. Add butter to the potatoes and serve.

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