Prep: 5 minutes
Cook: 25 minutes
Total: ~30 minutes
Serves 2–3
2 medium sweet potatoes, sliced into ½-inch rounds (Satsumaimo Potato if Possible)1–2 tbsp olive oil or neutral oilSea salt, to taste½ cup coconut yogurt 2–3 tbsp Umami Everything – Original Umami SauceOptional garnish: chopped cilantro, sesame seeds, lime zest
Prep the potatoes: Preheat oven to 400°F (200°C). Slice sweet potatoes into ½-inch rounds and toss lightly with olive oil and a pinch of sea salt.Roast: Arrange slices on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender.Top: Let rounds cool slightly. Spoon a small dollop of coconut yogurt on each slice.Finish with umami: Add a spoonful of Umami Everything – Original Umami Sauce over the yogurt.Serve: Sprinkle with cilantro, sesame seeds, or lime zest if using. Serve warm or at room temperature.
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