Soy-Glazed Japanese Sweet Potatoes
Yield: 6 servings
Total Time: 15m active + 4-6h chill + 40m-1h cook
Deep flavor, simple ingredients!
Ingredients
- 3 lb. japanese sweet potatoes, scrubbed, sliced into ¼-inch thick rounds
- 2 tbsp lighter tasting olive oil
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp brown sugar
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp worcestershire sauce*
- ¾ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp crushed red pepper flakes
- 1 Kingsford Extra Tough Grilling Bag (15.5 x 10 in), or a tightly sealed heavy-duty foil packet
*VEGETARIAN NOTE: Use vegetarian Worcestershire sauce, or omit the Worcestershire and increase the soy sauce and rice vinegar by 1 tsp each.
Instructions
Step 1: Gather all of the ingredients for the sweet potatoes and prep the potatoes.
Step 2: Add the olive oil, soy sauce, brown sugar, rice vinegar, sesame oil, worcestershire sauce, ground black pepper, garlic powder, smoked paprika, kosher salt, and crushed red pepper flakes to the grilling bag (or heavy-duty foil packet).
Step 3: Seal briefly and shake vigorously until combined.
Step 4: Add the sweet potatoes.
Step 5: Seal the grilling bag tightly, then shake and turn it gently until the sweet potatoes are evenly coated in the marinade.
Place in the refrigerator and chill for 4-6 hrs (flipping halfway through) to let the flavors develop and soak in.
Step 6: Cook the grilling bag on a GRILL over MEDIUM (350-400°F/175-205°C) indirect heat for 40 mins, turning once halfway through, until the sweet potatoes are soft and tender when pierced with a fork.*
Cook the grilling bag in an OVEN at 375°F/190°C on a sheet pan for 45-60 mins, carefully flipping the bag halfway through, until the sweet potatoes are soft and tender when pierced with a fork.
*NOTE: Because of the sugar content, avoid DIRECT heat to prevent burning.
