[LOW] 50 min
6–7 small Japanese sweet potatoes (3–4 oz each), skin-on
½ cup (4 oz) cream cheese, softened
¼ cup (4 oz) greek yogurt
1 tablespoon honey
1–2 tablespoons lemon juice
Zest from ¼ lemon
6 pecan nuts, crushed
Add 1 tablespoon of water and space out sweet potatoes in the pot without touching each other.
Cover and steam-roast over [LOW] heat for 50 minutes or until a toothpick comes out clean. Once cooked, refrigerate the sweet potatoes until cool.
In a medium bowl, combine ingredients for Sauce Mixture. Make sure the cream cheese is brought to room temperature to avoid lumps. Adjust flavor by adding more lemon juice.
Halve the sweet potatoes lengthwise. Smear Sauce Mixture on the cut-side of each sweet potato. Sprinkle crushed pecan nuts and lemon zest on top. Top with mint and serve.
Do not try to open the lid when steam-roasting the sweet potatoes in Step 2.
You can peel the skin if you wish to not have it on your sweet potatoes.
Credit: Chef Tetsu Yahagi – Recipe video
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