Roasted sweet potatoes are one of my favorite foods and have been since I was a child. There’s something so satisfying about a sweet potato after being cooked in a hot oven and becoming so tender, you can pierce it with a fork. The softened internal structure with a deepened orange color is rewarding enough simply sliced in half, and dolloped with butter, but when smeared with a dark hued tahini soy glaze, it becomes almost a piece of art that bursts with sweet and savory flavors.
The glaze or sauce is created with only a few ingredients that many of us already have in our pantries. The soy sauce in this recipe is best if dark, but classic soy sauce will work. I just prefer the taste of dark soy sauce, and also like that it’s less salty. The color is pretty impressive too — deep dark richness — that’s irresistible. First, I fully cook the sweet potatoes, then brush the tops with glaze and placed them under the broiler for a few minutes. After removing the potatoes from the oven, I sprinkled them with sesame seeds and scallions for a brighter look and magnificent texture that’s uncompromising. These sweet potatoes make a great side dish, that can partner with any protein or salad, and are easy to prepare ahead of time, and can be broiled right before serving.
3 large sweet potatoes, sliced in half
1/3 cup tahini paste
1/4 cup dark soy sauce, or regular
1 tablespoon honey
1 tablespoon sesame oil
squeeze of hot sauce, any variety
2 scallions, sliced
1 tablespoon sesame seeds
oil for pan
- Preheat oven to 400 degrees. Place sliced sweet potatoes cut-side-down in an oiled casserole dish and sprinkle with salt. Roast for 30-35 minutes, or until you can pierce with a knife. Remove from oven and flip potatoes flesh side up. Turn oven to broil.
- In a small sauce pan, add tahini, soy sauce, honey, sesame oil, and hot sauce. Cook over low heat until slightly bubbling and thickened.
- Brush tops of potatoes with glaze. Place potatoes back into oven to cook for 1-2 minutes, just until slightly bubbling. Remove and sprinkle with sesame seeds and scallions. Serve hot. Enjoy!