Japanese Sweet Potatoes and Heirloom Tomatoes

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Prep Time5minutes
Cook Time20minutes
Passive Time
Nutrition Facts
Japanese Sweet Potatoes and Heirloom Tomatoes
Amount Per Serving
Calories 531 Calories from Fat 531
% Daily Value*
Total Fat 59g 91%
Saturated Fat 7g 35%
Polyunsaturated Fat 14g
Monounsaturated Fat 36g
Sodium 727mg 30%
Potassium 164mg 5%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 7%
Vitamin C 3%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.


  • 2 japanese sweet potatoes sliced
  • 1 tbsp olive oil
  • 1/8 tsp pink sea salt
  • 1/8 tsp dried oregano
  • 1/3 cup pine nuts
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 20 leaves fresh basil
  • 1 pkg Tofutti Vegan Sour Cream
  • 1 heirloom tomato sliced


  1. Preheat oven to 375°
  2. Line a baking sheet with aluminum foil, sprayed. Arrange sweet potato slices. Top with drizzle of Olive Oil , salt and Oregano. Bake 15 to 20 min until fork tender.
  3. In a food processor combine pine nuts, olive oil, salt and basil leaves. Puree until blended. Add sour cream and blend.
  4. Serve with sliced sweet potatoes and tomatoes. Top with fresh basil.

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Hi, I'm Roxanne.

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My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

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