Japanese Sweet Potatoes

Here’s a real easy sweet potato side dish for Thanksgiving.

Japanese Sweet Potatoes have an intense flavor that would be too sweet with marshmallows, a full herb embrace works perfectly and their small size makes for easy portions.

Clean and dry the potatoes, lightly butter a casserole dish that will go straight to the buffet or table. The one I used here is from Year & Day.

Bake at 300F for one hour

Remove from oven and slice each one down the center, gently press to expand the openings

Place a large pat of salted butter in each potato, then finish with MagicSpice from Botanicafood

If you’re not in the Los Angeles area- combine coriander powder, citrus zest and sea salt for a close facsimile.

Fill the voids in the casserole dish with mint, dill and cilantro.