2 pounds small fingerling sweet potatoes (about 6 [7- x 1 1/2-in.] potatoes)
1/2 cup pineapple juice
1/2 cup mirin
1/4 cup sake
1/4 cup soy sauce
2 teaspoons light brown sugar
8 (8-in.) wooden skewers, soaked in water 30 minutes
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup thinly sliced scallions (from 2 scallions)
How to Make It
Preheat oven to 425°F. Pierce potatoes several times with a fork. Arrange in a single layer in a rimmed baking sheet, and bake in preheated oven until just tender, 25 to 30 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
Meanwhile, combine pineapple juice, mirin, sake, soy sauce, and brown sugar in a small saucepan over medium, and simmer, stirring often, until thickened, 10 to 15 minutes. Remove from heat; set aside.
Peel sweet potatoes, and cut crosswise into 1-inch pieces, discarding ends.
Preheat grill to medium (350°F to 400°F). Skewer sweet potato pieces. Brush with oil, and sprinkle with salt and pepper; grill, uncovered, 3 minutes. Brush with some of the pineapple glaze, and continue grilling, turning every 2 to 3 minutes and brushing with glaze after each turn, until charred on both sides. Transfer to a serving platter, and sprinkle with scallions; drizzle evenly with 3/4 cup of the pineapple glaze. Serve immediately with remaining glaze.
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