KOREAN SWEET SOY-GLAZED POTATOES (GAMJA BOKKEUM) RECIPE
A simple glazed potato banchan you won't be able to stop making, or eating.
Provided by Sunny Lee
Categories Quick and Easy Sides
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar is dissolved, about 30 seconds. Set aside.
- Remove lid and increase heat to high. Cook, uncovered, stirring constantly with a heat-resistant rubber spatula, until liquid has reduced and thickened to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes.
- Remove from heat, and transfer potatoes to serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.
Nutrition Facts : Calories 198 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 785 mg, Sugar 7 g, Fat 11 g, ServingSize Serves 2 to 4 as a large side dish, or 4 to 6 as a banchan, UnsaturatedFat 0 g
WHIPPED SWEET POTATOES WITH HONEY
Provided by Scott Peacock
Categories Mixer Side Roast Thanksgiving Vegetarian Low Cal High Fiber Sweet Potato/Yam Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Pierce sweet potatoes all over with fork. Place potatoes on rimmed baking sheet. Roast until potatoes are very soft, about 1 hour 45 minutes. Remove potatoes from oven and let stand until cool enough to handle. Peel potatoes and place flesh in mixing bowl; add butter. Using electric mixer, beat until mixture is fluffy and smooth. Mix in 2 tablespoons honey. Season to taste with salt and pepper and more honey by teaspoonfuls, if desired. Transfer sweet potatoes to serving bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave until heated through before serving.
HONEY SOY SWEET POTATOES
A slightly sweet but delicious (and healthy) side dish of sweet potatoes. Especially good with pork.
Provided by Runira
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse sweet potato wedges with salted water to soften slightly.
- Heat sesame oil in a large skillet over medium heat. Add sweet potato wedges; cook until light brown, about 2 minutes per side. Reduce heat to low and cover; cook, stirring occasionally, until browned, about 10 minutes.
- Mix soy sauce, mirin, and honey together in a small bowl. Pour into skillet and stir until wedges are evenly coated, about 1 minute.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 26.6 g, Fat 6.9 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 288 mg, Sugar 8.3 g
HONEY ROASTED SWEET POTATOES
Sweet and tasty side to any meal!
Provided by Kailyn Nicole Spears
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
- Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 87.7 g, Fat 13.7 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 127.4 mg, Sugar 48.7 g
GRILLED SWEET POTATOES WITH HONEY
Sweet potato wedges are seasoned to please in this savory side dish from Gay Nel Nicholas of Henderson, Texas. "My husband and I love the sweet spuds any way they are cooked," she notes. "This recipe from a friend is not only different, it's delicious, too."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes. , Place potatoes in a large bowl. In another bowl, combine the soy sauce, sherry or juice, honey, water and garlic; pour over potatoes and toss gently., Drain sweet potatoes, reserving soy sauce mixture. Arrange sweet potatoes in a single layer in a grill basket coated with cooking spray. Brush potatoes with oil. Grill, covered, over medium heat for 8-10 minutes or until tender, basting with reserved soy sauce mixture and turning occasionally.
Nutrition Facts : Calories 158 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED SWEET POTATOES WITH HONEY-LIME GLAZE
Make and share this Roasted Sweet Potatoes With Honey-Lime Glaze recipe from Food.com.
Provided by move2themusic
Categories Yam/Sweet Potato
Time 45m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
- Transfer to a baking sheet and roast until fork tender, 25 minute.
- Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
- Once potatoes are tender, coat with glaze and roast 5 minutes more.
- Garnish with cilantro.
GRILLED CINNAMON CAYENNE SWEET POTATO FRIES W/HONEY SOY GLAZE
This method is different than most. The whole potatoes are first grilled then cut into planks. Should you prefer a different method, go for it, but definitely try the Honey Soy Glaze. It's the highlight of the recipe. Recipe from Char-Broil All-Star David Olson via The Weather Channel's "Outdoor Chef" segment.
Provided by gailanng
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For the Fries: Preheat the grill to 400 degrees.
- Bake the whole potatoes on the top rack over indirect heat for 15-20 minutes. Cool to the touch.
- Remove and reserve the potatoes. Turn the grill up to high.
- Cut potatoes in half length-wise. Then, with the skin-side up, slice the potatoes length-wise into 1/2 inch planks, making fries.
- Toss the potato fries with the oil and seasonings until coated liberally.
- Lay the slices over the hottest part of the grill.
- Grill each side for 2-3 Minutes, or until the char marks are well defined and the exterior of the fries is slightly crisp, basting intermittently with additional oil.
- Remove from the grill. Plate, season to taste with salt and pepper, drizzle with honey soy glaze and serve warm.
- For the Honey Soy Glaze: Whisk all ingredients in a small mixing bowl.
- Bring the mixture to a simmer in a saucepan over medium heat.
- Reduce until the sauce is syrup-like in consistency.
- Remove from heat, allow to cool for 2 minutes and drizzle over sweet potato fries.
Nutrition Facts : Calories 296.4, Fat 8.2, SaturatedFat 0.6, Sodium 455.6, Carbohydrate 57.1, Fiber 3.5, Sugar 39.7, Protein 2.4
SWEET POTATOES SIMMERED WITH HIJIKI
Hijiki is a delicious sea vegetable with a distinctive earthy flavor that really complements the sweet potato's flavor. From Lesley Downer's "Japanese Vegetarian Cooking", 1986.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the sweet potato and cut into matchsticks. Soak for a few minutes in cold water.
- Break the hijiki into short lengths and soak in water to cover. Drain the sweet potato and pat dry.
- Heat the oil in a medium saucepan, add the sweet potato, and saute for a few minutes. Drain the hijiki, reserving the soaking water, and squeeze out the excess liquid. Add to the sweet potato and toss lightly so that all the surfaces are coated with oil.
- Blend 1 cup of the reserved hijiki soaking water with the soy sauce, sugar or honey, sake or mirin, and pour over the sweet potato-hijiki mixture. Cover, lower the heat, and simmer for 7 to 8 minutes or until the sweet potato is cooked. Uncover and cook for 2 minutes over medium-high heat to reduce the liquid. Stir well, then drain the vegetables and stir in the sesame seeds.
- Serve hot or at room temperature, in small mounds in the center of small, deep bowls.
Nutrition Facts : Calories 193.8, Fat 9.1, SaturatedFat 1.2, Sodium 231.3, Carbohydrate 26.2, Fiber 4, Sugar 6.9, Protein 2.9
TWICE-ROASTED SWEET POTATOES WITH HOT HONEY
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge with honey infused with heat from red Fresno chilies.
Provided by Claire Saffitz
Categories Bon Appétit Sweet Potato/Yam Honey Chile Pepper Side Vegetarian Fall Winter Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60-70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°F. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
- Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20-25 minutes. Drizzle with remaining hot honey with chile.
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- Place sweet potatoes in a single layer in the prepared pan. Mix water, brown sugar, soy sauce, mirin (or sherry), sesame oil and garlic in a small bowl. Pour over the sweet potatoes. Cover tightly with foil and bake until nearly tender, 35 to 45 minutes.
- Meanwhile, toast sesame seeds in a small dry skillet over low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
- Remove foil and baste the sweet potatoes with the sauce. Continue baking, uncovered, until fully tender, 10 to 15 minutes longer. Spoon glaze over the sweet potatoes, sprinkle with sesame seeds and serve.
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