Roasted Sweet Potatoes with Tempeh

Roasted Sweet Potatoes with Tempeh

Serves 6
Sweet and savory, this side dish casserole is perfect for simple entertaining. Roasting the sweet potatoes brings out their inherent sweetness, while the marinated tempeh imparts a savory note with tamari, mirin, garlic, and onion. Dressed up with a bit of ginger and cinnamon, this dish will be a holiday sensation.
  • 1/4 cup reduced-sodium tamari
  • 1 tablespoon mirin (sweet Japanese cooking wine)
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon toasted sesame oil
  • 1 (8-ounce) package tempeh, cut into bite-size chunks
  • 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite-size pieces
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 2 tablespoons finely chopped parsley
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Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat, cover and set aside to let marinate for 30 minutes. Meanwhile, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.

Preheat oven to 350°F.

Heat canola oil in a large skillet over medium heat. Drain tempeh then add and cook, turning frequently, until golden brown, 5 to 7 minutes. Transfer to a 2-quart baking dish, toss with sweet potatoes, salt and pepper then cover with foil and bake until sweet potatoes are tender, 30 to 35 minutes. Garnish with parsley and serve.
Nutritional Info: 
Per Serving: 170 calories (80 from fat), 9g total fat, 1.5g saturated fat, 680mg sodium, 13g carbohydrates, (1 g dietary fiber, 3g sugar), 9g protein.
Special Diets: 

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