Ingredients with Measurements:
- 2 medium-sized sweet potatoes
- 1/4 cup of kuromitsu (Japanese black sugar syrup)
- 2 tablespoons of soy sauce
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of sesame seeds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Step-by-step instructions:
Preheat the oven to 400°F (200°C).
1. Peel the sweet potatoes and cut them into 1-inch cubes.
2. In a mixing bowl, whisk together the kuromitsu, soy sauce, vegetable oil, salt, and black pepper.
3. Add the sweet potato cubes to the bowl and toss them until they are evenly coated with the glaze.
4. Line a baking sheet with parchment paper and spread the sweet potato cubes in a single layer.
5. Bake the sweet potatoes for 25-30 minutes, or until they are tender and caramelized.
6. Sprinkle the sesame seeds over the sweet potatoes and bake for another 5 minutes.
7. Remove the baking sheet from the oven and let the sweet potatoes cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
5. Temperature:
400°F (200°C)
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 220
Fat: 5g
Carbohydrates: 42g
Protein: 3g
Sodium: 690mg
Sugar: 22g
Fiber: 5g
Substitutions for ingredients:
- Instead of kuromitsu, you can use honey or maple syrup.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of vegetable oil, you can use olive oil or coconut oil.
- Instead of sesame seeds, you can use chopped nuts or dried fruit.
Variations:
- Add a pinch of cinnamon or nutmeg to the glaze for a warm, spicy flavor.
- Use purple sweet potatoes instead of orange sweet potatoes for a colorful twist.
- Top the sweet potatoes with a dollop of whipped cream or coconut cream for a dessert-like treat.
Tips and tricks:
- Make sure to cut the sweet potatoes into even-sized cubes so they cook evenly.
- If the glaze is too thick, you can thin it out with a little bit of water.
- For extra crispy sweet potatoes, broil them for the last 2-3 minutes of cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the sweet potatoes, place them on a baking sheet and bake them in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sweet potatoes on a platter or in a bowl, garnished with fresh herbs or edible flowers.
Garnishes:
Fresh herbs, edible flowers, chopped nuts, or dried fruit.
Pairings:
These sweet potatoes pair well with grilled chicken, roasted pork, or sautéed greens.
Suggested side dishes:
Steamed rice, quinoa, or roasted vegetables.
Troubleshooting advice:
- If the sweet potatoes are not caramelizing, turn up the oven temperature or broil them for a few minutes.
- If the glaze is too thin, add more kuromitsu or soy sauce.
- If the sweet potatoes are too dry, add a little bit of water to the glaze.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw sweet potatoes to prevent cross-contamination.
Food history:
Kuromitsu is a traditional Japanese sweetener made from black sugar. It has a rich, caramel-like flavor and is often used in desserts and sweet sauces.
Flavor profiles:
These sweet potatoes are sweet, salty, and slightly nutty, with a hint of sesame flavor.
Serving suggestions:
Serve these sweet potatoes as a side dish or a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Japanese
Taste: Sweet, Savory, Caramelized, Sticky, Umami