Asian-Style Sweet Potatoes


Prep and roast the sweet potatoes and broccoli up to three days ahead. Once you're ready to eat, all that's left to do is reheat, toss with dressing, and serve.

Asian style sweet potatoes

Blaine Moates

Prep Time:
20 mins
Total Time:
50 mins

Potatoes are a staple ingredient when it comes to a quick and delicious side dish for dinner. But going the extra mile beyond your typical recipe is a major game-changer. A vinaigrette of ginger, lemon, and soy, plus a handful of almonds and coconut, make this dish anything but routine. You can prep and roast the sweet potatoes and broccoli ahead of time, then toss everything together right before serving. Or, if you're not quite ready to prepare this savory recipe, place your sweet potatoes in cold water to prevent browning before cooking.

Carla Hall, the Queen of Sides, has perfected this Asian-style sweet potato recipe that pays homage to her Southern roots with a sprinkle of global flavor. "I like to get creative with my cooking but still make food grounded in tradition and connected to my family," says Hall. This twist on your typical sweet potato recipe includes ingredients that balance a salty but perfectly-sweet taste. A dish this tasty won't last long at your next gathering!

Choosing the right potatoes: To guarantee your sweet potatoes are sweet as can be, choose firm medium sizes (they aren't as starchy as the big ones) with skin that's free of blemishes or scrapes. Store them in a cool, dry place and use within about two weeks. (All those sugars inside can cause them to mold.)


  • 2 - 2 ½ pound sweet potatoes, peeled and cut into 1/2- to 3/4-inch cubes (6 cups)

  • 1 large onion, halved and sliced (1 1/2 cups)

  • 3 tablespoon vegetable oil

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 3 cup broccoli florets

  • cup water

  • cup almond butter

  • 3 tablespoon lemon juice

  • 3 tablespoon soy sauce

  • 1 tablespoon minced garlic

  • 1 tablespoon grated fresh ginger

  • ¼ teaspoon crushed red pepper

  • ¼ cup unsweetened flaked coconut, toasted

  • ¼ cup chopped almonds or pecans, toasted


  1. sweet potatoes and onions seasoned in bowl

    BHG / Sonia Bozzo

    Wash and dice: When you're ready to cook, wash and scrub the sweet potatoes with a brush and slice or chop with your sharpest chef's knife. Make cubing them a cinch by trimming the ends and the sides into a rectangular shape, then dicing into squares

    Preheat the oven to 425°F. In a large bowl, combine the sweet potatoes, onion, oil, salt, and pepper; toss the mixture to coat.

  2. sweet potatoes and onions on pan

    BHG / Sonia Bozzo

    Divide the mixture among two 15 x 10 x 1-inch baking pans. Roast on two separate racks, uncovered, for 15 minutes.

  3. broccoli, sweet potatoes and onion on sheet pan

    BHG / Sonia Bozzo

    Add the broccoli to pans. Roast 10 minutes more or until vegetables are browned and tender.

  4. dressing for sweet potatoes

    BHG / Sonia Bozzo

    Meanwhile, for dressing, in a small bowl whisk together the water, almond butter, lemon juice, soy sauce, garlic, ginger, and crushed red pepper until smooth.

  5. Transfer the sweet potato mixture to a serving platter. Drizzle with the dressing.

  6. Sprinkle with toasted coconut and chopped nuts.

Toasting nuts, seeds, or coconut flakes: Spread in a shallow baking pan. Bake at 350°F for 5 minutes or until lightly toasted and fragrant, shaking pan once or twice. Transfer to a bowl; let cool.

Nutrition Facts (per serving)

345 Calories
19g Fat
39g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 345
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 15%
Sodium 812mg 35%
Total Carbohydrate 39g 14%
Total Sugars 10g
Protein 9g
Vitamin C 50.2mg 251%
Calcium 138mg 11%
Iron 2.1mg 12%
Potassium 847mg 18%
Folate, total 63.3mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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