One of the tastiest sweet potato recipes I’ve ever used (Molly)! 3 large sweet potatoes 1 Tbsp. roasted sesame oil 2 Tbsp. brown sugar 2 Tbsp. mirin, sweet sherry, or rice vinegar 1 Tbsp. minced garlic 3 Tbsp. soy sauce 1/4 c. water 1 Tbsp. sesame seeds, toasted
Preheat oven to 400. Scrub sweet potatoes & cut lengthwise into quarters or halves. Place in a baking dish roomy enough to hold them in a single layer. Combine the rest of ingredients except sesame seeds. Brush or spoon resulting sauce over sweet potatoes, then cover dish tightly with foil. Bake until nearly tender, 50 mins-1 hour. Remove foil, baste sweet potatoes with their juices, & return to oven until the liquid has reduced to a glaze & the potatoes are fully tender, 15-20 mins more. Sprinkle with sesame seeds & serve.
Adapted from recipe in Local Flavors by Deborah Madison