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.
- 8 medium sweet potatoes
- 8 tbsp unsalted butter, room temperature
- 1/4 tsp salt
- 1 stalk green onions, chopped
- 1 tsp ginger, grated
- Preheat the oven to 400 degrees F and line a baking sheet with foil; set aside.
- 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.
- Meanwhile, mix the remaining ingredients in a bowl and refrigerate until ready to use.
- 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.