Soy-Glazed Sweet Potatoes with Sesame Seeds
These Easy Soy-Glazed Sweet Potatoes with Sesame Seeds are a delicious new way to eat sweet potatoes! And this tasty way to cook sweet potatoes is vegan and gluten-free and perfect for a holiday meal. Use Sweet Potato Recipes to find more sweet potato options!.
I’m adding this you-must-try-it recipe for Soy-Glazed Sweet Potatoes with Sesame Seeds to the list we’re compiling of Carb-Conscious Thanksgiving Recipes, 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, a classic book I just discovered. When I was making this the first time I said on Twitter that I wasn’t sure it would turn out, and Deborah Madison fans told me never to doubt her. After I tasted it, I could see they were right. It’s early in the Thanksgiving recipe testing season, but I wouldn’t be surprised if this turned out to be my favorite Thanksgiving recipe of 2009!
I’m posting these special Soy-Glazed Sweet Potatoes with Sesame Seeds for the Four Year Anniversary of Weekend Herb Blogging, an event I started by accident and kept going for three years. Now WHB is managed by Haalo from Cook (almost) Anything At Least Once. For Weekend Herb Blogging 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!) But since Haalo herself is hosting this week I thought I’d also feature Verjuice, an interesting plant ingredient she sent me as a gift. Verjuice (sometimes called Verjus in the U.S.) is the juice of unripe grapes, and it adds a lovely barely-sour fllavor to sauces or salad dressings. I’ve never seen it for sale here, so I’ll give other options to use in the recipe, but I’ve sure had fun trying this. (Thanks Haalo!)
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. Mix the glaze ingredients together first so the sweet potatoes don’t have a chance to get brown after they’re peeled. 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. I’m a bit picky about getting all the little “eyes” out, but they don’t hurt a thing. Cut the sweet potatoes in half lengthwise. Deborah Madison baked them in larger pieces like this, but I wanted them a bit smaller.
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. 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. 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! Pour the sweet potatoes and glaze into the dish. 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!)
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!) Continue to cook about 30 minutes longer, using a timer to remind you to stir every ten minutes. The sweet potatoes are done when they’re soft when pierced with a fork, nicely glazed with the soy mixture, and starting to brown. The first time I made this I just used black sesame seeds, but I liked the mixture of white and black sesame seeds better. If you don’t have sesame seeds, garnish with thinly sliced green onions. I just stirred the sesame seeds in right in the baking dish, because who wants to dirty extra dishes? Serve hot, and wait for squeals of delight as your guests take their first taste.
More Thanksgiving Sweet Potato Ideas:
Soy-Glazed Sweet Potatoes with Sesame Seeds
These Easy Soy-Glazed Sweet Potatoes with Sesame Seeds are a delicious new way to eat sweet potatoes!
- 3-4 medium or 2-3 large orange-fleshed sweet potatoes (Your store produce department probably calls them yams or sweet yams, but they’re really sweet potatoes!)
- 1 tsp. black sesame seeds
- 1 tsp. white sesame seeds
(or use all one color sesame seeds or use sliced green onions as a garnish)
- 1 T sesame oil
- 1 T Stevia Granulated Sweetener, Splenda, or sweetener of your choice
- 1 T brown sugar
(or use 2 T Sweetener or 2 T brown sugar)
- 2 T Verjuice or rice vinegar (Or if you don’t care about sugar content, use Mirin like Deborah Madison did.)
- 1 T garlic puree
- 3 T soy sauce
- 1 T water
- Preheat oven to 400F/205C.
- In a measuring cup combine the sesame oil, sweetener of your choice, sugar, Verjuice or rice vinegar, garlic puree, soy sauce, and water.
- Spray baking dish with non-stick spray or olive oil, using a dish with a lid if you have one.
- Cut pointed ends from sweet potatoes, then peel with a sharp vegetable peeler.
- 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.)
- 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.
- Pour sweet potatoes and glaze into baking dish, cover, and bake 20 minutes.
- Remove cover, stir so potatoes are all basted with the glaze mixture.
- Then set timer for 10 minutes and continue to stir and reset timer every 10 minutes.
- 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.
- Garnish with black and white sesame seeds or green onions and serve hot.
I like to use Stevia Granulated Sweetener,
Recipe adapted from Local Flavors by Deborah Madison.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes are approved for phase 2 or 3 of the 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) even if you use the tablespoon of brown sugar, these Soy-Glazed Sweet Potatoes with Sesame Seeds are still a pretty diet-friendly dish, but sweet potatoes would be too high in carbs for a low-carb diet plan.
Find More Recipes Like This One:
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.
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