Warm, sweet, starchy, and tender, these glazed sweet potatoes are a comfort in the chilly months. They make a delightful part of a balanced meal, especially as a filler for at-the-table temaki as shown here. Try these sweet potatoes with rice, nori, and other vegetable fillings and side dishes for your meatless Monday/weekday vegan supper. I had mine with blanched spinach, cucumber, shiitake, and edamame.
Be sure to use a neutral oil with a high smoke point for this and other roasted vegetable recipes, such as safflower, grape seed, or super duper light olive oil.
Simple, Roasted, Teriyaki-glazed Sweet Potatoes
Time: 40 min
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 1 tsp sugar
- 2 tsp neutral oil such as safflower
- 1 large sweet potato, peeled and cut into thick frites
- Preheat your oven to 205°C / 400 °F.
- In a bowl, whisk the soy sauce, mirin, sugar, and oil until well-blended. You may need to whisk again before applying this glaze to the potato pieces.
- Place the sweet potato pieces on a lined baking sheet in a single layer.
- Using a kitchen brush, coat the sweet potato pieces with the glaze on all sides.
- Put the baking sheet in the oven for 15 minutes.
- Remove the sheet from the oven to turn the potato pieces over. If you still have some glaze left from step 4, brush it onto the potatoes at this time.
- Put the sheet back in for another 15 minutes, or until the potato pieces are cooked through and their edges are caramelized. This time may vary depending on the actual power and heat distribution of your oven.
- Remove the sheet from the oven and let the sweet potato pieces cool for a few minutes before serving.
- Serve with rice, nori, and green vegetables, or as a side to a meat dish.