This side dish takes minutes to get ready for the oven and only an hour to bake. Choose plump, round sweet potatoes--they cut handsomely into wedges. When they're done, they should be practically lacquered with the glaze.
1/4 cup water
2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons mirin (sweet rice wine)
1 tablespoon dark sesame oil
4 garlic cloves, minced
3 sweet potatoes, each cut lengthwise into 4 wedges (about 2 pounds)
1 tablespoon toasted sesame seeds
How to Make It
Preheat oven to 400°.
Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish. Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender; baste with the soy sauce mixture. Bake, uncovered, an additional 10 minutes or until liquid is absorbed. Sprinkle with sesame seeds.
We enjoyed the recipe. The glaze was subtle and not overpowering at all. If you are expecting it to flavor the sweet potatoes, it may not turn out as expected. It was a light sauce that added to the sweetness of the potatoes. The sauce didnât caramelize for me but probably would have if I had used a higher oven temperature or had them in longer. The potatoes were getting soft so I pulled them out after the recommended cooking time. We eat sweet potatoes a lot so this added a new way of preparing them. We will make this again.
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