Roasted Sweet Potato With Tamari and Ginger

A looong time ago, I had a pretty memorable lunch in the Napa Valley. It was rabbit in a black bean sauce and sweet potato marinated in Tamari and ginger, then grilled. This sweet potato is peeled, cubed, and roasted, but comes in a pretty close second to that particular lunch.

I made this batch as part of an appetizer recipe I will cover tomorrow, but it came out tasting so very good, that I feel it deserves its very own stand alone post. We are about to have a lot more sweet potatoes around here.

•1 sweet potato*
•1 tsp ginger
•2 tbsp Tamari
•2 tbsp garlic-infused olive oil
•1/2 tsp steakhouse seasoning

*Or more, I did not need a lot for my goal recipe, but you may want to roast several.

Preheat your oven to 425º and line a large baking pan with parchment paper.

Peel your sweet potato and cut into similarly sized chunks.

Toss in a bowl with the remaining ingredients then arrange in a single layer on the parchment.

Pop into the oven and roast for 25 minutes until tender. Serve immediately, or save them and use in other recipes.

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