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epicurious5.0
Sticky-Spicy Glazed Sweet Potatoes
Blistered and roasted sweet potatoes are at their best glazed in a sticky-spicy sauce featuring maple syrup, chili paste, vinegar, soy sauce, and miso.
👥 4 Servings⏱️ Prep & Cook: 50 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 375°. Whisk ¼ cup pure maple syrup, 2 Tbsp. apple cider vinegar, 2 Tbsp. hot chili paste, 1 Tbsp. soy sauce, 1 Tbsp. white or yellow miso, 2 Tbsp. vegetable oil, and 2 Tbsp. water in small bowl to combine. Set glaze aside.
. apple cider vinegar2 Tbsp. hot chili paste (such as sambal oelek)2 Tbsp. soy sauce1 Tbsp. white or yellow miso1 Tbsp. vegetable oil, divided3 Tbsp
2
Heat remaining 1 Tbsp. vegetable oil in a medium ovenproof skillet, preferably cast iron, over medium. Arrange 1½ lb. sweet potatoes (2–3 small), peeled, cut into 1"-thick rounds, cut side down, in a single layer in skillet (it’s okay if pan seems crowded) and cook, undisturbed, until deep brown, almost charred, underneath, 6–⏱️ 8 minutes. Transfer pan to oven and roast sweet potatoes until tender, 25–⏱️ 35 minutes (a skewer inserted into the center of the largest piece should meet with no resistance).
. vegetable oil, divided3 Tbsp½ lb. sweet potatoes (2–3 small), peeled, cut into 1"-thick rounds1
3
Return skillet to stovetop over medium heat (be careful; the handle will be very hot). Pour reserved glaze into skillet and cook, turning sweet potatoes occasionally to coat, until glaze is reduced by about a third, about ⏱️ 5 minutes.
4
Transfer glazed sweet potatoes to a platter, arranging browned side up, and spoon glaze over. Top with 3 Tbsp. salted roasted peanuts, preferably cocktail, chopped, sliced pickled sushi ginger, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
. salted roasted peanuts, preferably cocktail, chopped3 TbspSliced pickled sushi ginger, cilantro leaves with tender stems, and lime wedges (for serving)
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