Happy Monday! I had a totally blissful weekend. Saturday we had an all-vegan Mexican feast with friends that was so fun and satisfying. Sunday I woke up to some of the warmest weather in months – it almost hit 60F, which made for a lovely run and also allowed me to finally play some outdoor tennis at the park near my house. I couldn’t believe I was out there in a T-shirt =] that was highly rejuvenating. When I got back from tennis, I snacked on these amazing teriyaki-glazed sweet potatoes as part of my teriyaki cauliflower rice bowls.
You might be familiar with the holiday sweet potato side dish that basically involves converting them into a dessert. I think the recipe is 1 pound butter, 1 pound brown sugar, 1 sweet potato? Was I close? I remember always thinking that those taters tasted good, but that the sweetness was over-the-top. I think of these teriyaki sweet potatoes as the more elegant cousin of that dish. Of course, they probably wouldn’t pair very well with Thanksgiving foods. Although now that I mention it, an Asian fusion Thanksgiving menu would probably be amazing!
Like I mentioned above, later this week I will talk about a particularly delicious way to serve up this teriyaki goodness as part of a meal. In the meantime, they are more than worthy of eating them on their own, or paired with rice, other veggies, tofu, etc. Whatever you do, though, I strongly urge you to top them with fresh green onions; their bright, fresh flavor really completes the dish for me. And by the way… after that upcoming post, I promise I’ll take a nice long break from sharing teriyaki recipes =]
It was so nice having a reminder this weekend that winter will eventually come to an end. If you happen to be in the swath of the East Coast that experienced this balmy Sunday, I hope you were able to enjoy it, too! (Or at least save on your heating bill a little bit). Either way, I think these teriyaki sweet potatoes will keep me happy for the rest of the cold season 🙂
Roasted Teriyaki-Glazed Sweet Potatoes
- 2 medium sweet potatoes cut into small wedges or cubes (skin on is OK)
- 1/4 cup teriyaki sauce (homemade or store-bought - see notes for suggestions)
- 2 tsp sriracha or other chili sauce (optional)
- sliced green onions for serving (I like both the white and green parts)
- sesame seeds for garnish (optional)
Preheat the oven to 400 degrees Fahrenheit. Spray a glass baking dish lightly with oil.
Toss the sweet potatoes with about 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using, also add the sriracha. Transfer them to the baking dish.
Bake until the sweet potatoes are tender but not overdone, about 40 minutes. Stir them a couple of times during baking.
Top with green onions and serve hot.
When it comes to buying bottled teriyaki sauce, it helps a lot to be discerning with label-reading. I avoid brands that contain corn syrup, preservatives, or anything artificial or hydrogenated. Soy sauce should be a main ingredient and the ingredients of the soy sauce itself should be real soybeans - not hydrolyzed soy protein. Note that this will likely not end up being the cheapest bottle on the shelf, but it is one thousand times worth it to pay a little extra. Or just make your own!
Some brands that I purchase are Annie Chun's and Veri Veri.
Teriyaki-glazed sweet potatoes adapted from this Budget Bytes recipe.
More delicious sweet potato recipes from my site: