Growing up, my dad always made some variation of sauteed Chinese greens (gai lan, mustard greens or bok choy) a staple in our meals. I'm still working on my kids to get them to enjoy a good stir-fried green, but in the meantime, I recently stumbled on this delicious Japanese-inspired sweet potato dish. It's super easy to prepare and have roasting in the oven while working on a main dish. The combination of crunchy, sweet and tangy was a hit with everyone in my family, including Gravy Too, who is having a thing right now with vegetables. I say "thing" because it's not an outright rejection; it's more like a decidedly tense love-hate situation.
Recipe and more pics, after the jump.