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Sweet Poke-to

This is basically a version of the common shoyu-sesame oil poke, but made with sweet potato. Root vegetables, especially sweet potatoes, make a great poke. The key is to roast them long enough so they soften but don’t turn mushy—you’re roughly aiming for the texture of raw tuna.


  • 2-1/2 lb. sweet potatoes
  • 2 Tbs. melted coconut oil
  • 1 tsp. kosher salt
  • 1 Tbs. light brown sugar
  • 1/2 cup thinly sliced sweet onion
  • 1/4 cup thinly sliced scallions
  • 3-inch piece fresh ginger, minced
  • 2  cloves garlic, smashed and minced
  • 1 Tbs. sesame oil
  • 1  Tbs. extra-virgin olive oil
  • 2  Tbs. soy sauce
  • 1 tsp. sambal
  • Sesame seeds, for garnish


Preheat the oven to 425°F. Peel and cube the sweet potatoes into 3/4-inch pieces. Transfer to a large sheet pan, and add the coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes, and then spread out to arrange in an even layer. Roast for 30 minutes, turning every 10 minutes or so. Remove from the oven, and let cool.

In a large bowl, toss the cooled sweet potatoes with the onion, scallions, ginger, garlic, sesame oil, olive oil, soy sauce, and sambal. Refrigerate until chilled.

To serve, mound the poke on plates and garnish with sesame seeds.


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