Japanese Soy Glazed Sweet Potato

"This is a really tasty dish which we like as part of a Japanese meal- usually we'll serve with a tofu miso soup, steamed short grain rice and a salad made with Recipe #362130. I'm not sure how many serves but would serve 4 in this style meal. To make it faster, I often microwave the potato for 5 minutes first and leave out the water when baking. This way it's done in about 30 minutes."
 
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photo by Chickee photo by Chickee
photo by Chickee
Ready In:
1hr 10mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 400°.
  • Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish.
  • Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender.
  • Baste with the soy sauce mixture. Uncover, and bake an additional 10 minutes or until liquid is absorbed.
  • Sprinkle with sesame seeds and shredded nori, toss and serve.

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Reviews

  1. LilKiwiChicken
    This was so quick and easy to make and tasted so yummy - and complimented the chicken and crunchy stir fried veges that were served with it. I used purple kumara and toka toka (the orange kumara) which is what we call sweet potato in New Zealand. The flavours weren't overwhelming and it didn't taste salty - I used Japanese organic tamari, which is wheat free. The sesame seeds at the end were a nice touch, I think this would taste great with or without the shredded nori so leaving that out if you don't have it wouldn't make a significant difference. (I also didn't cover it and it didn't seem to make a difference to me, but I had everything crammed in a small dish so maybe this why). Thanks for posting this Chickee, I'll definitely make it again. Made for Aussie NZ Swap June 2009.
     
  2. streever
    @LilKiwiChicken<br/>That would definitely change things. If you roast these uncovered in a single layer, the liquid will harden and solidify to the pan, and not be as flavorful. I'd recommend putting them in a casserole with a lid.<br/><br/>These tasted quite good. I have some thoughts on modifications I'll post when I have experimented!
     
  3. Sharon123
    Oh my, this was yummy! I loved all the flavors and will make this again! Thanks Chickee! Made for Australian recipe swap.
     
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RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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