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Roasted Sweet Potatoes with Pepitas and Tokyo Mayo

This Little Goat went to Tokyo
This Little Goat went to Tokyo


4 servings


35 minutes

active time

10 minutes



2 lb. sweet potatoes (about 3 medium), peeled 

Cooking oil (such as canola or vegetable oil)

Kosher salt 

1/4 cup Kewpie mayonnaise (or regular mayo if unable to find kewpie)

1/4 cup This Little Goat went to Tokyo, divided

1/2 cup thinly-sliced scallions

1/4 cup pepitas (pumpkin seeds), toasted



Preheat the oven to 450 degrees.

Halve the sweet potatoes, lengthwise, then cut into ¾-inch thick chunks. Place on a parchment-lined baking sheet and toss with 1 tablespoon oil and 1 teaspoon kosher salt. Spread in a single layer and transfer to the oven. Roast, tossing once halfway through, until the potatoes are tender and beginning to brown, about 30-35 minutes.

Meanwhile, whisk the mayonnaise with 2 tablespoons This Little Goat went to Tokyo sauce. Transfer sauce to a small Ziplock bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).

While still warm, gently toss the potatoes with the remaining 2 tablespoons Tokyo sauce. Transfer to a large serving bowl and toss with scallions and pepitas. Snip one bottom corner off of your Ziplock bag and drizzle Tokyo mayo all over the potatoes. Serve warm or at room temperature.

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