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Soy-Glazed Sweet Potatoes
Soy-Glazed Sweet Potatoes
2 Reviews
From: EatingWell Magazine, Winter 2004
Sweet potatoes glazed in a savory-sweet combination of soy sauce, mirin and sesame oil makes a delectable side dish. If you don't eat them all at the first sitting, reheat in a nonstick skillet—they are even more delicious the second time around. (Adapted from Local Flavors, copyright 2002 by Deborah Madison. Reprinted with permission from Broadway Books.)
- By: Deborah Madison EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 large sweet potatoes, scrubbed and quartered lengthwise
- ¼ cup water
- 2 tablespoons brown sugar
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons mirin (see Note) or sweet sherry
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon sesame seeds
Preparation
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Active
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Ready In
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Place sweet potatoes in a single layer in the prepared pan. Mix water, brown sugar, soy sauce, mirin (or sherry), sesame oil and garlic in a small bowl. Pour over the sweet potatoes. Cover tightly with foil and bake until nearly tender, 35 to 45 minutes.
- Meanwhile, toast sesame seeds in a small dry skillet over low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
- Remove foil and baste the sweet potatoes with the sauce. Continue baking, uncovered, until fully tender, 10 to 15 minutes longer. Spoon glaze over the sweet potatoes, sprinkle with sesame seeds and serve.
- Note: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Per serving: 215 calories; 5 g fat(1 g sat); 5 g fiber; 39 g carbohydrates; 4 g protein; 10 mcg folate; 0 mg cholesterol; 18 g sugars; 7 g added sugars; 25,946 IU vitamin A; 27 mg vitamin C; 67 mg calcium; 1 mg iron; 452 mg sodium; 689 mg potassium
- Nutrition Bonus: Vitamin A (519% daily value), Vitamin C (45% dv)
- Carbohydrate Servings: 2½
- Exchanges: 3½ starch, 1 fat
Reviews 2
August 28, 2015
By: EatingWell User
The best sweet potatoes I have ever had. I was concerned about leaving the skins on but they were so tender and good.Definitely a keeper!!!
June 28, 2013
By: Tofu Kitty
I feared this dish would be too sweet for me since I'm not even a fan of the already sweet, sweet potato. But I'm so glad I tried it. It was perfect served along side my chicken fried rice and EatingWell's Roasted Cabbage in Black Bean Garlic Sauce.
