Kalyn's Kitchen

Soy-Glazed Sweet Potatoes

These Easy Soy-Glazed Sweet Potatoes with Sesame Seeds are a delicious vegan recipe for sweet potatoes!  

PIN these tasty Soy-Glazed Sweet Potatoes!

Soy-Glazed Sweet Potatoes finished sweet potatoes in serving dish

I’m excited to share this recipe for Soy-Glazed Sweet Potatoes with Sesame Seeds, and if your family serves those brown sugar laden sweet potatoes that show up at Thanksgiving, this version would be a nice change of pace.The recipe is from Deborah Madison’s Local Flavors (affiliate link), a classic book I just discovered, but a few Deborah Madison fans have told me never to doubt her. After I tasted it, I could see they were right. 

I want to clarify that orange-fleshed sweet potatoes are not yams, no matter what the grocery store sign may say. (I once came close to getting into an argument over this, so don’t mention it as you’re buying them!) The recipe also uses Verjuice, an interesting ingredient I received a gift. Verjuice (sometimes called Verjus in the U.S.) is the juice of unripe grapes, and it adds a lovely barely-sour flavor to sauces or salad dressings. And if you don’t have that or don’t want to buy it for this recipe, I’ll give other options.


Soy-Glazed Sweet Potatoes process shots collage

How to Make Soy-Glazed Sweet Potatoes:

(Scroll down to see the complete recipe with nutritional information.)

  1. For this recipe I used Verjuice in the glaze, but you can use rice vinegar if you can’t find it, or if you don’t care about the amount of sugar, use Mirin like Deborah Madison did.
  2. Mix the glaze ingredients together first so the sweet potatoes don’t have a chance to get brown after they’re peeled.
  3. When I’m peeling sweet potatoes I like to start by cutting the pointed ends off, because honestly, who like trying to peel those pointed ends? If you have a nice sharp peeler, sweet potatoes are really a snap to peel.
  4. Cut the sweet potatoes in half lengthwise. Deborah Madison baked them in larger pieces like this, but I wanted them a bit smaller.
  5. I cut the halves into diagonal slices about an inch wide, and to keep them close to the same size I ended up cutting a few of the bigger ones in half again.
  6. Toss the sweet potatoes with the glaze in a bowl, or use a plastic bag like I did to get the sweet potatoes well-covered with the liquid mixture.
  7. You need a glass or crockery dish with a lid and be sure you spray with non-stick spray or olive oil, or you’ll be sorry!
  8. Pour the sweet potatoes and glaze into the dish.
  9. Then put the cover on and bake for twenty minutes. (You can use foil, but this photo is to emphasize that you bake it COVERED for the first 20 minutes!)
  10. Then remove the lid, give it a good stir so the potatoes get covered with glaze and put back in for 10 minutes. (Use a timer!)
  11. Continue to cook about 30 minutes longer, using a timer to remind you to stir every ten minutes.
  12. The sweet potatoes are done when they’re soft when pierced with a fork, nicely glazed with the soy mixture, and starting to brown.
  13. The first time I made this I just used black sesame seeds, but I liked the mixture of white and black sesame seeds. If you don’t have sesame seeds, garnish with thinly sliced green onions.
  14. I just stirred the sesame seeds in right in the baking dish, because who wants to dirty extra dishes?
  15. Serve hot, and wait for squeals of delight as your guests take their first taste.

Soy-Glazed Sweet Potatoes with Sesame Seeds found on KalynsKitchen.com

More Tasty Sweet Potato Ideas:

Check out my Favorite Healthy Sweet Potatoes Recipes to see the recipes that make me splurge occasionally on sweet potataoes!

Soy-Glazed Sweet Potatoes finished sweet potatoes in serving dish

Soy-Glazed Sweet Potatoes

Yield 6 servings
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

These Easy Soy-Glazed Sweet Potatoes are a delicious new way to cook sweet potatoes!

Ingredients

Ingredients

  • 4 medium orange-fleshed sweet potatoes (see notes)
  • 1 tsp. black sesame seeds
  • 1 tsp. white sesame seeds (see notes)

Glaze Ingredients

  • 1 T sesame oil
  • 2 T Golden Monkfruit Sweetener, or sweetener of your choice (see notes)
  • 2 T Verjuice or rice vinegar
  • 1 T garlic puree
  • 3 T soy sauce
  • 1 T water

Instructions

  1. Preheat oven to 400F/205C.
  2. In a measuring cup combine the sesame oil, sweetener of your choice, sugar, Verjuice or rice vinegar, garlic puree, soy sauce, and water.
  3. Spray baking dish with non-stick spray or olive oil, using a dish with a lid if you have one.
  4. Cut pointed ends from sweet potatoes, then peel with a sharp vegetable peeler.
  5. 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.)
  6. 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.
  7. Pour sweet potatoes and glaze into baking dish, cover, and bake 20 minutes.
  8. Remove cover, stir so potatoes are all basted with the glaze mixture.
  9. Then set timer for 10 minutes and continue to stir and reset timer every 10 minutes.
  10. 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.
  11. Garnish with black and white sesame seeds or green onions and serve hot.

Notes

Your store produce department probably calls them yams or sweet yams, but they’re really sweet potatoes! You can use all one color sesame seeds or use sliced green onions as a garnish if you prefer.

I first made this recipe with a mix of Stevia Granulated Sweetener (affiliate link) and brown sugar, but now I'd prefer Golden Monkfruit Sweetener (affiliate link).

Recipe adapted from Local Flavors (affiliate link) by Deborah Madison.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 448mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes are approved for phase 2 or 3 of the original South Beach Diet, and they’re the type of low-glycemic food that’s considered a “good carb” for South Beach. If you avoid the mirin, (which is loaded with sugar) and use Golden Monkfruit Sweetener (or another sweetener) these Soy-Glazed Sweet Potatoes are still a pretty healthy dish. Sweet potatoes would be high in carbs for a low-carb diet plan, but if you have a small serving this isn’t too much of a splurge compared to most sweet potato recipes.

Find More Recipes Like This One:
Use Sweet Potato Recipes to find more sweet potato options! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Soy-Glazed Sweet Potatoes

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    41 Comments on “Soy-Glazed Sweet Potatoes”

  1. I'm trying to get ahead on Thanksgiving cooking. Do you think I could put the sweet potatoes in a bag with the glaze and leave it in the fridge for a day, then bake them up just before dinner?

    • I can't say for sure because I haven't done it that way, but I am thinking it will work. Let me know how it turns out!

  2. CJ, thanks! Always appreciated!

  3. We featured these soy glazed sweet potatoes on Five Friday Finds this week! http://morselsoflife.com/five-friday-finds-123.html

  4. Terri, so glad you liked it!

  5. This was too yummy for words! We only get sweet potatoes here in the UK (no yams) and they are usually pretty large so I used just one for hubby and I. I used the rice vinegar as that's what I had…don't think I could find Verjuice here anyway. It wasn't clear as to whether to put the lid back on after the first stir, but I left it on for the 10 minutes, then removed it for the last 10 minutes. I used all brown sugar as I'm not crazy about Splenda in cooked things…I only use it in my coffee! Thanks Kalyn…this is another keeper!

  6. I think these sweet potatoes sounds just delicious! I have never gone the soy-glazed route before but I think that it might be a welcomed change to Thanksgiving dinner. I love finding new Thanksgiving Recipes. I am always reviewing recipes but I personally love the warm comfort foods of the fall and winter. Thanksgiving is hands down my favorite holiday!

  7. I used 1 T of Splenda and 1 T brown sugar, but instead of the sugar/Splenda blend you can also use just one or the other, which would be 2 T of Splenda or 2 T of brown sugar.

  8. Sounds, delish, but… I'm confused by the alternate sugar amounts listed. Should it be 1 T, or 2?

  9. Splashback, this is absolutely one of the best sweet potato dishes I've ever made, do try it!

  10. all this food talk has made me so hungry! i need to find some sweet potato.

  11. recently ive discovered the glorious taste Sweet potatoes can bring to a dish, so i will be trying this very soon.

  12. Wasn't it just great, I loved it too. Now I'm wishing I had thought of leaving the skins on the sweet potatoes, what a great idea! Glad it was a hit!

  13. I found this recipe yesterday and tried it out for dinner last night. My husband is on phase 3 of South Beach, and while he was never a big fan of sweet potatoes (didn't like the sweetness) I have been trying to use them more, for the diet. I typically bake them, but I was looking for something different. I admit that I couldn't quite imagine how this was all going to come together and taste, but it turned out so good, and I will definately make it again! My husband said that this was probably the very best he'd ever tasted sweep potatos (probably because the flavors were more complex, not as sweet overall). This is a big deal, coming from him! 🙂

    The texture of the potatoes was really good. I actually left on the skins for nutrition, but you couldn't even tell they were there, everything was so tender. I cooked it in a cast iron pot with a lid. The glaze thickened up and the potatoes got perfectly tender in the last 10 minutes after I stirred them to baste. I used 2 packets of stevia instead of sugar and Splenda, and since I had both mirin and rice vinegar on hand, I used one T of each. I also used both black and white sesame seeds–pretty! Since I cook Asian dishes often, I had all this stuff on hand already, which was quite convenient.

    This one's a keeper!

  14. K., so glad you liked it. I loved this recipe! That's funny about the 5 year old! Makes me think that this sauce would be great on roasted carrots too!

  15. Wow, these were so good! Thanks for sharing the recipe–it's a keeper. I used rice vinegar, but if I come across verjuice, I'll pick it up for this. My 5 year old wouldn't eat the sweet potatoes (doesn't like cooked vegetables), but insisted in dipping his raw carrots in the sauce on my plate.

  16. Mmm… I love the tangy flavors in this recipe, Kalyn. And as for your low-glycemic Thanksgiving recipes, you make it easy and delicious!

  17. That is a nice way to enjoy some sweet potatoes!

  18. If you live near a vineyard, check and see if they sell Verjus. Westport Rivers Winery, not too far from Providence (RI), does, and I love to use it in my cooking.

  19. I always make roast sweet potato wedges with chilli, garlic, rosemary and olive oil. I have only come across sugar-glazed sweet potatoes in Japan, and I must confess I hated them. I was unaware that it was popular in the US too.

  20. I do think this is a dish with enough complex flavors that you might get a non-sweet potato fan to like it! Cate, one of my favorite Chinese restaurants in Utah has a dish called Nan King Chicken with chicken and sweet potatoes, which I think is one reason this sounded good to me originally!