Japanese tempura sweet potato

Japanese tempura sweet potato

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  • 4
  • Easy
  • Meat-free Pescatarian Vegan recipe collection
  • 10 minutes
  • 10 minutes
  • Badenhorst Secateurs Chenin Blanc 2015


  • For the sweet potato
  • 70 g tempura flour
  • 2 Beauregard sweet potatoes, thinly sliced
  • Woolworths high-heat deep-fry oil, for deep-frying
  • 2 t black sesame seeds
  • For the dipping sauce, mix:
  • 2 limes, juiced
  • 2 t ginger, grated
  • 1 t tamarind paste

Cooking Instructions

Prepare a tempura batter according to package instructions.

Generously coat the sweet potato in the batter and fry in the heated oil until golden brown. Drain on kitchen paper.

Serve with the dipping sauce, sprinkled with black sesame seeds.

Cook's note:This works just as well with Tenderstem broccoli, green beans, baby corn or mushrooms. Serve as a starter on an Asian-inspired menu, or as a side dish with these Chinese sticky roasted chicken wings.

Discover more Asian-style recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Brooke Bailey
    July 14, 2016

    Love it!