Soy-Glazed Sweet Potatoes with Sesame Seeds

Dinner • 20 May 2012

Soy Glazed Sweet Potatoes



This is sweet potatoes done the right way, a little healthier than loading them up with brown sugar and nom nom, they look delicious!

Recipe

(Visit Kalyns Kitchen for step by step instructions with photos!)

Soy-Glazed Sweet Potatoes with Sesame Seeds

(Makes about 4-5 servings but can easily be doubled, recipe adapted from Local Flavors by Deborah Madison.)

Ingredients:

3-4 medium or 2-3 large orange-fleshed sweet potatoes (Your store produce department probably calls them yams or sweet yams, but they’re really sweet potatoes!)
1 tsp. black sesame seeds
1 tsp. white sesame seeds
(or use all one color sesame seeds or use sliced green onions as a garnish)

Glaze Ingredients:

1 T sesame oil
1 T Splenda
1 T brown sugar
(or use 2 T Splenda or 2 T brown sugar)
2 T Verjuice or rice vinegar (Or if you don’t care about sugar content, use Mirin like Deborah Madison did.)
1 T garlic puree
3 T soy sauce
1 T water

Instructions:

Preheat oven to 400F/205C. In a measuring cup combine the sesame oil, Splenda, sugar, Verjuice or rice vinegar, garlic puree, soy sauce, and water. Spray baking dish with non-stick spray or olive oil, using a dish with a lid if you have one.

Cut pointed ends from sweet potatoes, then peel with a sharp vegetable peeler. Cut sweet potatoes in half lengthwise, then cut each half on the diagonal into slices about an inch thick. (Cut some of the larger slices in half again if you need to so you have same-size pieces.)

Put sweet potatoes into a bowl or a plastic bag, then pour in glaze mixture and stir or turn over bag until the sweet potatoes are well-coated with the glaze mixture. Pour sweet potatoes and glaze into baking dish, cover, and bake 20 minutes.

Remove cover stir, so potatoes are all basted with the glaze mixture, then set timer for 10 minutes and continue to stir and reset timer every 10 minutes. Total cooking time should be about 50 minutes, or until sweet potatoes are soft when pierced with a fork and lightly browned and glaze has all been absorbed.

Garnish with black and white sesame seeds or green onions and serve hot.

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