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.)

Deborah Madison
Source: EatingWell Magazine, Winter 2004


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

Nutrition Facts

215.4 calories; protein 3.8g 8% DV; carbohydrates 39.3g 13% DV; exchange other carbs 2.5; dietary fiber 4.9g 20% DV; sugars 17.8g; fat 4.6g 7% DV; saturated fat 0.7g 3% DV; cholesterolmg; vitamin a iu 25945.8IU 519% DV; vitamin c 27.1mg 45% DV; folate 10.1mcg 3% DV; calcium 66.6mg 7% DV; iron 1.4mg 8% DV; magnesium 48.8mg 17% DV; potassium 688.8mg 19% DV; sodium 452.1mg 18% DV; thiamin 0.2mg 18% DV; added sugar 7g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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!!! Read More
Rating: 4 stars
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. Read More