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These Japanese Sweet Potato Wedges are magically delicious. They are soft inside and slightly crispy on the outside. The wedges melt in your mouth at every bite. The mild spices create a cozy, savory flavor.

You will love that Japanese Sweet Potato Wedges are not hot. Instead, they are pleasantly seasoned with paprika and coriander (and a little cayenne). These spices both counterbalance natural sweetness and add complexity. After trying this cozy delight, you will likely bid farewell to spuds!

Did you know that Japanese sweet potatoes contain more potassium than conventional potato? According to various sources, this tuber also contains significant amount of antioxidants, minerals and natural compounds that help improve your mood and control blood glucose levels. See a popular source discussing health benefits of Japanese sweet potato. Some even claim that Japanese sweet potato is a “fountain of youth,” responsible for longer life expectancy on a Japanese island. See, e.g., a source discussing health benefits of Japanese sweet potato, a newspaper article calling this tuber “a fountain of youth” . According to my family, this vegetable does not taste as starchy as a conventional potato. Wonderfully, even a sizable portion leaves everyone feeling light, yet keeps us satisfied for hours.

Japanese Sweet Potato Wedges by Foodjoya

To maximize health benefits, I recommend that you leave skin on. You will need to wash and scrub it thoroughly, of course.

Lastly, this recipe originated in my kitchen. It’s been a go-to side for my family for over 5 years. Simply put, you cannot go wrong with this recipe.

Vegan • Gluten-free • Nutrient-dense • Delicious • Easy & Quick

On a crispy winter day, a cup of a golden-toned chicken pumpkin soup overloaded with vegetables is just perfect! And it’s perfect for nearly everyone: this nourishing meal is gluten-free, grain-free, and low glycemic index! Note that this version calls for kabocha squash because you don’t need to peel it. And so long as you stay within the general recipe guidelines, you can modify this recipe as you wish. You can add your favorite non-starchy vegetables and even leave out some of the starchy ones (like parsnips and carrots). Are you wondering why I am using kabocha squash or pumpkin rather than a sweet potato? According to multiple trusted sources, root vegetables including sweet potatoes and carrots are likely to have high levels of lead. See, for example, lead in root vegetables, arsenic and lead in root vegetables.

When kabocha squash or pumpkins are in season, I make this soup for my loved ones (including a toddler!) every week. As a reward, I get to spend lunches and dinners with very happy eaters! This chicken pumpkin soup is nutritious and sustaining, but it is also quite light. Made without grain, and overloaded with vegetables, it won’t leave you feeling heavy. Another beauty of this soup is that it’s quite flexible. You can make substitutions, adding or removing vegetables to your liking. Go ahead and experiment! Try to use only cauliflower, or add broccoli, or even brussel sprouts! Though this recipe looks long, don’t be dismayed. It’s a rather carefree thing: while the broth is cooking, the vegetables are sautéing, and then you just combine the two! In the end, you’ll have a large stockpot brimful with a savory, sustaining meal!

Kid-friendly • Low Glycemic • Gluten-free • Nutrient-dense • Delicious • Easy

Japanese Sweet Potato Wedges: How to Make Them Tasty

Chicken Pumpkin Soup: Just the Thing for Your Family

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