By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
195 cal · 45 min
Roasted Sesame Sweet Potatoes & Asparagus
Recipe GLPR7a24b31adf35be
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Average rating: 4.8 (1)
Golden-roasted sweet potato cubes and tender asparagus spears infused with ginger, garlic, and a light sesame-soy glaze. This vibrant, nutrient-dense side dish or light main course combines umami-rich fish sauce with toasted sesame seeds for depth of flavor, finished with a touch of sesame oil.
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Ingredients
750 g sweet potato, peeled and cut into 2cm cubes
3 clove garlic cloves, thinly sliced
30 g ginger, peeled and sliced into thin matchsticks
½ tsp sesame oil
1 tsp Thai fish sauce
1½ tbsp reduced-salt soy sauce, divided
1 bunch asparagus, ends trimmed and cut in half
3 tbsp water
1 tsp sesame seeds
Directions
Preheat your oven to 400°F (200°C / 180°C fan / gas mark 6). Place the sweet potato cubes in a large roasting pan.
Add the sliced garlic, ginger matchsticks, sesame oil, fish sauce, and 1 tablespoon of the soy sauce to the sweet potatoes. Toss everything together until the potatoes are evenly coated.
Roast in the preheated oven for 20 minutes, stirring halfway through, until the sweet potatoes are golden brown and tender.
Remove the pan from the oven. Add the asparagus pieces, the remaining ½ tablespoon soy sauce, and the water. Toss to combine.
Return to the oven and roast for an additional 10 minutes, until the asparagus is tender and lightly caramelized.
Transfer the roasted vegetables to a serving dish and sprinkle generously with sesame seeds. Serve warm.
Comments
This is a strong fit for Charlotte: sweet potatoes and asparagus are both readily available year-round at every chain (Harris Teeter, Food Lion, Walmart, ALDI, Kroger), and the Asian pantry staples—sesame oil, fish sauce, soy sauce, ginger, garlic, sesame seeds—are standard at all these stores too. Cost runs about $2.50 to $3.00 per serving depending on asparagus seasonality, driven mainly by the vegetables themselves. The 45-minute window is honest: roasting takes 30 to 35 minutes depending on potato size, plus realistic prep and a quick sauce assembly. It reheats well and makes solid leftovers for lunch. The only caveat is that fish sauce smell lingers in the kitchen and on dishes—not a drawback for anyone who cooks Asian food regularly, but a heads-up for sensitive households.
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