Here’s what a typical dinner looks like for me as soon as squash and tubers are in season. Japanese sweet potatoes are super nutritious, but don’t be fooled by their pink exteriors. On the inside, they’re as white as a regular potato. In regard to taste, though, it’s akin to a sweet potato.
Served alongside the wedges is roasted acorn squash and a quick, simple hummus. My directions for roasting acorn squash can be found in this post and I’ve included the hummus recipe below. I omit garlic from my hummus for the sake of not aggravating my gastritis, but add a clove or two if you like.
- 1 small japanese sweet potato
- 1 tsp coconut oil
- 1/2 tsp salt
(for the hummus)
- 1 1/2 lemons, juiced
- 1 can drained chickpeas
- 1/3 cup tahini
- 1 tsp salt
- 1/4 cup cold water
Preheat oven to 400F. Line a baking sheet with parchment or silicon.
Wash yam and chop into wedges. Toss with coconut oil on the lined baking sheet, sprinkle with salt, bake for 25-30 minutes.
For the hummus, add all ingredients to a blender or food processor and mix until smooth.
For this meal I drizzled tahini over the plate to finish off, its creamy texture is to die for with sweet potatoes and yams.