2 pounds Japanese sweet potatoes, peeled and thinly sliced*
3 tablespoons sesame oil (not toasted)
1 cup finely chopped green onions*
1-inch piece of ginger, peeled and grated *
1-2 tablespoons maple syrup*
½ cup chopped parsley *
1. Place sweet potatoes in a medium pot. Add a pinch of salt and just enough water to cover potatoes. Cover with a lid and bring to a boil. Lower heat and let simmer, uncovered, until very tender, about 10 minutes.
2. Meanwhile, combine oil and green onions in a skillet and sauté on medium-low heat until tender, about 5 minutes. Add ginger and sauté until fragrant, 1-2 minutes. Stir in maple syrup. Turn heat off and cover.
3. When potatoes are tender, reserve ¼ cup of cooking liquid and drain potatoes. Return to pot along with reserved liquid and ½ teaspoon sea salt. Mash until smooth.
4. Add onions to mashed potatoes; stir to combine. Garnish with parsley and serve.