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tempura glazed crunchy sweet potatoes

A crunchy, sweet side dish with Asian flavors.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Asian
Servings: 3 -4

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 13x9 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.