Ingredients

• 2 Cups white sweet potatoes, peeled and cut into medium dice
• 1 Cup thinly sliced onion (about half an onion)
• ½ Cup julienned carrots (about 1 ½ carrots)
• 1 teaspoon salt
• 1 Tablespoon vegetable or olive oil 
• 1 Cup dashi or vegetable broth 
• 1 Cup chopped scallions, both white and green parts
• 2 Tablespoons soy sauce, plus more if needed

Directions

1. In a large saute pan, stir-fry sweet potatoes, onion, and carrots over medium-high heat with salt in oil for 2-3 minutes.
2. Add dashi broth, cover, and lower heat to simmer until potatoes are tender, about 10 minutes. 
3. Turn off heat; add scallions and soy sauce to taste

Note: For a simpler version of this dish, steam purple, white, or orange sweet potatoes until soft. Toss with 1 tablespoon of vegetable oil, chopped scallions, and a dash of salt.