Sweet Potato Lotus Root Recipe | Crispy Outside Tangy Inside

sweet potatoes

🥗Healthier: purple sweet potatoes

💰Cheaper: regular potatoes

Purple sweet potatoes add antioxidants and color.

lotus root

🥗Healthier: jicama

💰Cheaper: carrots

Jicama provides a similar crunch and is easier to find.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar mimics the sweetness of mirin with fewer calories.

Prepare the vegetables: Slice the sweet potato and lotus root into small pieces.

Cook the sweet potato: Place the sweet potato in a frying pan and add enough water to cover. Bring to a boil and cook until just tender. Drain and set aside.

Fry the lotus root: Heat oil in the same frying pan over medium heat. Lightly coat the lotus root with potato starch and fry until crispy.

Return the sweet potato: Add the sweet potato back to the pan and lightly fry.

Add the sauce: In a small bowl, mix the soy sauce, vinegar, and sugar. Pour into the pan and toss quickly to coat the vegetables evenly, letting the sauce lightly glaze them.

Serve: Transfer to a plate and sprinkle with sesame seeds for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary