New recipes

White Sweet Potatoes with Mirin and Honey

White Sweet Potatoes with Mirin and Honey


You needn't worry about finding white sweet potato—any variety will work with this addictive glaze.

Ingredients

  • 2 large white sweet potatoes (about 2 pounds total)
  • 1/2 cup mirin (sweet Japanese rice wine)
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons unsalted butter
  • Coarse sea salt (preferably Maldon)

Recipe Preparation

  • Preheat oven to 450°. Place a well- seasoned 8"–10" cast-iron skillet in oven.

  • Pierce potatoes in several spots with a fork. Microwave sweet potatoes on high for 5 minutes. (Alternatively, wrap sweet potatoes in foil and bake at 450° until tender around edges but still hard in center, 30–35 minutes.) Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.

  • Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1"–1 1/2"-thick rounds. Add to mirin mixture; toss to coat.

  • Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15–20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5–7 minutes longer.

  • Transfer sweet potatoes to a platter. Add 2 Tbsp. water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.

Recipe by Chef Andrea Reusing of Lantern in Chapel Hill NC,

Nutritional Content

One serving contains: Calories (kcal) 226.1 %Calories from Fat 31.6 Fat (g) 8.0 Saturated Fat (g) 3.9 Cholesterol (mg) 15.0 Carbohydrates (g) 37.1 Dietary Fiber (g) 4.6 Total Sugars (g) 16.9 Net Carbs (g) 32.5 Protein (g) 2.8 Sodium (mg) 243.8Reviews SectionThis was really delicious. I get white sweet potatoes in my farm bag and have never found a way of fixing them that I liked before now. They always tasted to me like white potatoes somebody had put sugar on by mistake - not as rich as orange sweet potatoes or as savory as regular white. But this was wonderful - that honey mirin sauce was so good I practically licked it off the plate. I am getting white sweet potatoes in my bag again this week and I know how I'm going to fix them!

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