Jenga Japanese Sweet Potato Fries

5 from 2 votes

Baked Jenga Japanese Sweet Potato Fries are crunchy on the outside and tender sweet and delicious on the inside tossed with a little cinnamon and sesame seeds and plunged into a delicious honey ginger soya sauce.

Cook Time30

Total Time30

Course: Appetizers/ Snacks, Sides

Cuisine: Japanese

Servings:

Calories: 223kcal

Author: HWC Magazine

Ingredients

3 cups japanese sweet potatoes
10 (Asian sweet potatoes) or about 3 cups sliced into wedges
1 tablespoon olive oil
1 teaspoon cinnamon
1 tablespoon sugar or sugar alternative or brown sugar, coconut sugar, sugar alternative (optional)
¼ teaspoon salt
1 tablespoon sesame seeds
toasted

Honey Ginger Sauce

2 tablespoon honey
or maple syrup for vegan
1 teaspoon soy sauce
or tamari for gluten free
¼ teaspoon ginger dried ground

US Customary - Metric

Instructions

Preheat oven to 450 degrees or 230 degrees Celsius
Wash and cut up sweet potatoes in lengthwise strips. You can remove the peel or leave it on as I have done ((FYI: immediately submerge fries into a dish of cold water with a little salt, to prevent the oxidation process)
Dry off Japanese sweet potatoes thoroughly. In a bowl (or directly on your baking sheet) add sweet potatoes, olive oil, cinnamon, salt, brown sugar (coconut sugar or sugar substitute) and sesame seeds if desired. Mix well and place on baking sheet. Brown sugar is optional.
Place Japanese Sweet potatoes on baking sheet and place in oven to bake for about 20-25 or until tender and golden brown.
Optional - make the honey ginger soya sauce. In a small sauce pan add the honey, tamari/soy sauce and ginger to pan and cook until thick and bubbly. Set aside.
Stack up your sweet potato fries and get ready for a hot game of Jenga. (If desired, you can serve plain or maybe try some honey ginger soya sauce.)

Notes

If you don't have access to an Asian market near you, you can use the Western orange sweet potatoes and they are just as delicious for this dish.

Nutrition