Sweet Potato Puree & Noodles

I might have committed a cooking sin.  Writing a cooking blog without ever referencing Mark Bittman the NYtimes food journalist who used to write The Minimalist!  But hey, the day is here and I think everyone will be pleasantly surprised by this recipe–I mean sweet potato on noodles?  Starch on starch?  Kind of gross, right?  but nooo, this mix was simple and really delicious.  Really easy to get these ingredients anywhere too.    The cool thing is I found purple sweet potatoes at the market and they look so great with the scallion.  Soba is a Japanese buckwheat noodle that’s a cheap staple.  Eaten hot or cold, I find this dish to be a great fit for the weather– in between Summer/Fall, at least in Shanghai.

sweet potato noodles

Sweet Potato Puree & Noodles

Prep time: 10 minutes                        Cooking time: 20 minutes                      Servings:  4 people

Budget for ingredients: 100RMB (if you go to the wet market)

Cutting board
2 Pots

2 sweet potatoes (さつまいも)
4 T peanut butter
3 garlic cloves, minced
400g soba noodles (usually when dried, each bunch should be 100 g for each serving)
3-4 stalks of scallions
  1. Peel, cut and boil sweet potatoes until you can mash them.
  2. Drain any excess water, mash, and mix in peanut butter and garlic.
  3. Boil water and add in soba noodles.  Should be around 5-6 minutes until cooked.
  4. Put purée  on top of noodles and garnish with scallions.  Serve immediately.

Roasted veggies

On one lovely Sunday afternoon a bunch of girlfriends and I convened to pretty much eat our faces off.  Simple veggies oven roasted is a perfect combination with some toasted bread and a bit of cream cheese.  And just look at it, isn’t it gorgeous?  I love the robust colors in this photo!
Roasted Veggies

yum! thank you jemma

Roasted veggies

Prep time: 10 minutes               Cooking time: 5 minutes              Servings: 4

Budget for ingredients: ¥400


Toaster oven


1 kabocha pumpkin
2 sweet potatoes *
2 onions
1 t oregano
1/3 c olive oil
salt and pepper to taste

*Note: Japanese sweet potatoes are called satsuma-imo<さつまいも>.  They are always fresh at the supermarket, and have a pink/purplish skin.


1. Peel onion and quarter it.

2. Cut pumpkin and sweet potato into similar sized pieces.  No need to peel them!

3. Put onion pumpkin and sweet potato together in a pan and drizzle and toss with olive oil, oregano, salt and pepper.

4. Bake at 200C for 25-30 minutes, stirring the veggies once in between.  Serve!