tempura glazed sweet potatoes

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Growing up, my dad always made some variation of sauteed Chinese greens (gai lan, mustard greens or bok choy) a staple in our meals. I’m still working on my kids to get them to enjoy a good stir-fried green, but in the meantime, I recently stumbled on this delicious Japanese-inspired sweet potato dish. These tempura glazed sweet potatoes are super easy to prepare and have roasting in the oven while working on a main dish. The combination of crunchy, sweet and tangy was a hit with everyone in my family, including Gravy Too, who is having a thing right now with vegetables. I say “thing” because it’s not an outright rejection; it’s more like a decidedly tense love-hate situation.

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Give these tempura glazed sweet potatoes a shot and let me know what you think!

tempura glazed crunchy sweet potatoes

Time55 mins
CourseSide Dish
CuisineAsian
Servings3 -4
A crunchy, sweet side dish with Asian flavors.

Ingredients

  • 2 pounds sweet potatoes (washed, peeled and cut into 1-inch dice*)
  • 1/4 cup + 1 tablespoon canola oil or butter
  • scant 1/4 low-sodium soy sauce
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1- inch piece of ginger (peeled and grated)
  • 2 teaspoons rice vinegar
  • 1 teaspoon packed light brown sugar
  • 1 garlic clove (peeled and minced)
  • 1/2 cup panko bread crumbs
  • 2 green onions (diced)

Instructions

  • Preheat oven to 425 degrees.
  • In a large bowl, combine 1/4 cup oil, soy sauce, mirin, ginger, rice vinegar, light brown sugar and garlic; add sweet potatoes and toss to coat well.
  • Spray a 13×9 baking dish with cooking spray and arrange sweet potato mixture in a single layer.
  • Cover dish with foil and bake for 25 minutes.
  • Meanwhile, heat remaining oil or butter in a skillet until shimmering.
  • Add panko bread crumbs, stirring constantly until panko is golden brown (watch the pan carefully so the panko doesn’t burn).
  • Remove panko to a paper towel-lined plate and let cool.
  • Remove the potatoes from the oven and remove the foil, stirring the potatoes.
  • Spread back into an even layer and roast, uncovered, an additional 10 minutes.
  • Remove potatoes again, toss, spread back into an even layer and roast for a final 10 minutes.
  • Remove potatoes from the oven and let cool slightly.  Toss with panko and scallions and serve immediately.

 

* I like using canola oil or butter when roasting in the oven because the smoke point is lower than that of olive oil, but you can substitute the butter/canola oil with olive oil if you want a healthier option.

(inspired by this Chow.com recipe)

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About me

I’m Ann, a mom / wife / lawyer / certified culinary enthusiast. I share recipes, travel guides and home life tips while living overseas. Currently based in São Paulo, Brazil.

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