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Roasted Sweet Potatoes with Tempeh

Serves 6
Time 1 hr 15 min
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.
Ingredients
  • 1/4 cup low-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 (8.0-ounce) package tempeh cut into bite-size chunks
  • 2 medium sweet potatoes (about 2 pounds) peeled 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
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon ground black pepper
Method

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 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 aside.

Preheat the oven to 350°F.

Heat canola oil in a large skillet over medium heat. Drain tempeh and transfer to the skillet 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup low-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 (8.0-ounce) package tempeh cut into bite-size chunks
  • 2 medium sweet potatoes (about 2 pounds) peeled 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
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon ground black pepper