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: