Soy-Glazed Sweet Potatoes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 14%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 4.8g
  • Carbohydrate: 65.2g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 440mg
  • Calcium: 82mg

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

  1. Preheat oven to 400°.
  2. 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.
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