Past Recipes
Sheet Pan Sweet Potatoes

Sheet Pan Sweet Potatoes with Bok Choy and Sesame-Scallion Sauce

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Take out your sheet pan because things are about to get really wild: You’re going to roast all the things. This satisfying dish of hearty vegetables is all about highlighting some of the spectacular produce of the season using our favorite Asian seasonings. Delicate sweet potatoes, earthy mushrooms, and leafy bok choy are tossed with sesame oil, scallions, and soy sauce for a dinner that’s chock-full of flavor and short on cleanup.
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • Mushrooms Shiitake Local
    • 3 ounces
    • Mushrooms Shiitake Local
  • enoki mushroom
    • 4 ounces
    • enoki mushroom
  • sweet potatoes
    • 1 1/2 pound
    • sweet potatoes
  • baby bok choy
    • 12 ounces
    • baby bok choy
  • scallions
    • 4
    • scallions
  • soy sauce (gluten-free)
    • 1/4 cup
    • soy sauce (gluten-free)
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • honey
    • 1 packet
    • honey
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425[degrees]F. Wipe shiitake mushrooms clean with a damp paper towel and roughly chop. Trim and discard ends of enoki mushrooms, then gently separate strands and rinse. Rinse remaining produce. Cut sweet potatoes on a diagonal into ¼-inch slices. Separate bok choy bulbs from leaves and quarter bulb.
  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss shiitake mushrooms, sweet potatoes, and bok choy bulbs with 2 tablespoons canola oil, ¾ teaspoon kosher salt, and black pepper. Arrange in a single layer, transfer to oven, and roast until beginning to soften, about 15 minutes.
  3. Make Sesame-Scallion Sauce

    Make Sesame-Scallion Sauce

    While vegetables roast, trim and discard scallion roots and thinly slice on a diagonal. Add ½ to a small bowl along with soy sauce, rice wine vinegar, sesame oil, sesame seeds, honey, as much crushed red pepper as desired, and 1 tablespoon water. Whisk to combine. Taste and add salt as needed.
  4. Finish Vegetables

    Finish Vegetables

    After about 15 minutes of roasting, remove vegetables and add enoki mushrooms and bok choy leaves. Toss to coat in oil from baking sheet, flip sweet potatoes, and return to oven. Roast together until sweet potatoes are tender, about 10 minutes more.
  5. Plate Sweet Potatoes

    Plate Sweet Potatoes

    Serve roasted sweet potatoes, mushrooms, and bok choy on your favorite plates. Spoon over sesame-scallion sauce, garnish with remaining scallions, and enjoy.
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