Yup, it's Vegan

Plant-based recipes for everyone

  • Home
  • About
    • Press
    • F.A.Q.
  • Recipes
    • Reader Favorites
  • Work with Me
  • Resources
    • What Do Vegans Eat?
    • Vegan Dining in Baltimore
Home » Sides » Teriyaki-Glazed Sweet Potatoes

Teriyaki-Glazed Sweet Potatoes

February 9, 2015 By Shannon @ Yup, it's Vegan 15 Comments

11.5K shares
  • Share
  • Tweet
Print Recipe Jump to Recipe

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.

Cubed, oven roasted sweet potatoes with a from scratch teriyaki glaze make the perfect appetizer or side dish - or paired with rice and vegetables for a meal | yupitsvegan.com

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!

Oven roasted soft sweet potatoes served with a homemade teriyaki glaze. sliced green onions, spicy sriracha, and crunchy sesame seed in a white bowl

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 🙂

Print Pin
5 from 4 votes

Roasted Teriyaki-Glazed Sweet Potatoes

Super easy oven-roasted teriyaki-glazed sweet potatoes that hit the perfect balance between savory and sweet. Serve with other Asian-inspired ingredients to make a meal.
Course Side Dish
Cuisine Japanese, vegan, vegetarian
Keyword teriyaki-glazed sweet potatoes
Prep Time 5 minutes minutes
Cook Time 40 minutes minutes
Total Time 45 minutes minutes
Servings 4 side servings
Calories 110kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1fourth recipe | Calories: 110kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Sodium: 527mg | Potassium: 224mg | Fiber: 2g | Sugar: 10g | Vitamin A: 9450IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.7mg

Teriyaki-glazed sweet potatoes adapted from this Budget Bytes recipe.

Asian inspired sticky teriyaki sweet potatoes with fresh, bright sliced green onions hit the perfect balance between savory and sweet

More delicious sweet potato recipes from my site:

Sweet Potato Tortilla Soup | Yup, it's Vegan

Sweet Potato Tortilla Soup

BBQ Pulled Sweet Potato Sandwiches | Yup, it's Vegan

BBQ Pulled Sweet Potato Sandwiches

Beer-Marinated Baked Sweet Potato Fries | Yup, it's Vegan

Baked Beer-Marinated Sweet Potato Fries

Filed Under: Sides Tagged With: Asian-inspired, high-vegetable, oil-free, one pot, plant-strong, refined sugar-free, soy

« Pressure Cooker Black-eyed Pea and Collard Green Chili + a Cookbook Review
Teriyaki Cauliflower Rice Bowls »

Comments

  1. Leah says

    April 9, 2019 at 21:23

    5 stars
    I really loved this recipe it was simple yet amazing. I paired mine with organic tri colored quinoa and I added a little extra sweet chili sauce and it was fantastic! It heated up well the next day which is always a plus. I saw someone who recommended mixing pineapple I think I will try that next time I bet that would taste great! Thanks for the recipe!

    Reply
  2. Jason says

    February 10, 2019 at 16:01

    5 stars
    I was really surprised by how much I liked these! Appreciate the recipe!

    Reply
  3. Darren Wilcox says

    June 6, 2015 at 21:40

    5 stars
    Tried these tonight….wonderful

    Reply
  4. Lacey says

    February 14, 2015 at 03:40

    5 stars
    Oh uh, YUM! Why have I never thought of doing this? Sweet potatoes are my absolute favorite thing to eat and this sounds delicious! I bet these would be good with pineapple too!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 16, 2015 at 16:35

      Thank you! Pineapple does sound like a tasty addition 🙂

      Reply
  5. Kari @ bite-sized thoughts says

    February 12, 2015 at 04:58

    Your weekend sounds great 🙂 And these glazed sweet potatoes look great! What a brilliant idea for flavouring them.

    Reply
    • Shannon @ Yup, it's Vegan says

      February 12, 2015 at 17:49

      It was an awesome weekend indeed =] thank you!

      Reply
  6. Kallie Schaefer says

    February 9, 2015 at 16:06

    This is such a fantastic idea! Something I would’ve never thought of myself, but can’t wait to try.

    Reply
    • Shannon @ Yup, it's Vegan says

      February 12, 2015 at 17:49

      Thank you! Do let me know if you try it! 🙂

      Reply
  7. Suzy @ The Mediterranean Dish says

    February 9, 2015 at 15:40

    Now that is a creative take on roasted sweet potatoes. Great recipe!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 12, 2015 at 17:49

      Thanks, Suzy!

      Reply
  8. Thalia @ butter and brioche says

    February 9, 2015 at 15:31

    Love roasted veggies! Especially when they are drenched in such a sweet, sticky glaze like this. I have to make the recipe.

    Reply
    • Shannon @ Yup, it's Vegan says

      February 12, 2015 at 17:49

      Hope you give it a try! Let me know if you do 🙂

      Reply
  9. Cadry says

    February 9, 2015 at 08:26

    I’m glad you were able to feel some sun on your skin! I know how revitalizing it is to get a little reprieve in the middle of winter. It was in the 40’s here on Sunday, and even that made me feel a little lighter. I stood for a while with my face towards the sun just to feel it on my face. The sweet potatoes sound delicious!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 12, 2015 at 17:51

      Thanks 🙂 I feel you on that! Anything above 40 does feel balmy these days 😛

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
Learn More

Advertisement

Popular Recipes

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
Vegan Spinach Artichoke Dip | Yup, it's Vegan
Cauliflower Mac and Cheese | Yup, it's Vegan
Smashed Avocado Vegan Quesadillas | Yup, it's Vegan

More Popular Recipes

As an Amazon Associate I earn from qualifying purchases.

Advertisement and Privacy Policy

Advertisement

Trending Now

Ultimate Hearty Vegetable Stew | Yup, it's Vegan
15-Minute Miso Soup with Greens | Yup, it's Vegan
Marbled Vegan Chocolate Banana Bread | Yup, it's Vegan
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Learn More

Never miss a recipe! Join my newsletter.



Design by

Copyright © 2013–2025

11.5K shares