OK, you all know how I feel about sweet potatoes. No marshmallows, no sugary-syrupy gunk on top or I go running for the hills. I can't help it. I don't like "sweet" sweet potatoes. But I LOVE savory sweet potatoes and I get a little giddy when I come up with a new recipe for them. I served these as a side with my Asian pork tenderloin and they were a perfect marriage of complementary flavors. I think I even heard them say "I do" on my plate. (I had to toast their union with a glass of wine, of course.)
One of hubby's co-irkers sent home two of the most ginormous sweet potatoes I'd ever seen. Look at those monsters! So this is for all ye naysayers who wonder why I send in treats for the co-irkers. There is a method to my madness. They send treats back to me as well!
Roasted Sesame-Glazed Sweet Potatoes
2 lbs. sweet potatoes (that was just ONE of those pictured) peeled, and small-cubed
1 1/2 TBSP olive oil
2 tsp kosher salt
1/2 tsp Chinese five spice powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 TBSP honey
1 TBSP reduced-sodium soy sauce
1/2-1 tsp Sriracha sauce (or other hot sauce)
1 tsp sesame oil
2 TBSP sesame seeds (I used a combination of white and black)
Preheat oven to 400 degrees. Line a baking sheet with nonstick foil or use regular foil and spray it with cooking spray.
In a large bowl toss sweet potatoes with olive oil. Combine salt, five spice powder, cayenne pepper and black pepper in a small bowl and stir to combine. Sprinkle over sweet potatoes and stir to coat potatoes with spices. Place potatoes in a single layer on prepared baking sheet and bake for 20 minutes.
Meanwhile, combine the honey, soy sauce, Sriracha, and sesame oil in a small microwave-safe bowl. Microwave for 30 seconds to melt/thin honey and stir well to combine.
Remove sweet potatoes from oven and drizzle honey mixture over all. Stir to coat potatoes. Sprinkle potatoes with the sesame seeds and return pan to oven. Roast potatoes for another 20-30 minutes or until potatoes are fork tender.
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