Soy-Glazed Sweet Potatoes

Randy Mayor
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.

Yield:

4 servings (serving size: 3 wedges)

Recipe from

Nutritional Information

Calories 325
Caloriesfromfat 14 %
Fat 5.2 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 2.2 g
Protein 4.8 g
Carbohydrate 65.2 g
Fiber 6.9 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 440 mg
Calcium 82 mg

Ingredients

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

Preparation

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.

Note:

December 2000