Thursday, October 7, 2010

Roasted Sesame-Glazed Sweet Potatoes

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.

10 comments:

June said...

I'm with you Mags. I like my sweet potatoes savory as well and these look delish. I really like the addition of five spice powder as well as the Sriracha of course. Yummy!

Lyndsey said...

You sound just like me. I never ever touch the ones with marshmallows or any sweet added. I usually offer to make the sweet poatoes for Thanksgiving so I can avoid that. I feel the same way about acorn squash that they like to add brown sugar or maple suryp. I will swap savory sweet potatoe recipes with you!

Nanan said...

OOOHHHHH Baby - I now have the sweet potato side dish for Thanksgiving!!!! Yippy!!!!! I love them savory, too!

Julie said...

I like them all sweet, sweet and not so sweet. I was raised on those marshmallow ones! This looks delicious. What's in five spice powder? Wondering if I have the five spices? :)

Mags said...

Julie: The bottle says, anise,cinnamon,star anise,cloves and ginger

Haden News said...

I am a fan of savory rather than sweet too! The combination of flavors sound delicious. I have to admit though as a kid I loved the sweet potatoes with tiny marshmallows! Guess I grew up :)

Moogie said...

Sweet potato... pumpkin... I love them both, anyway I can get them.

Magic of Spice said...

I love sweet potatoes, and I really love this recipe...delicious :)

Jen @ My Kitchen Addiction said...

I do like sweet recipes for sweet potatoes... But, I think I enjoy the savory recipes just as much! Definitely giving this one a try!

Beth said...

I love sweet potatoes, and this one looks like a winner!