Transform sweet potatoes into caramelized beauties by cooking them with rice wine and honey. Serve them alongside roast duck or pork chops.
Ingredients
Makes 4 servings
Step 1
Preheat oven to 450°F. Place a well-seasoned 8"-10" cast-iron skillet in oven.
Step 2
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°F 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.
Step 3
搅拌味醂、蜂蜜、醋和盐在一个中等bowl. Peel sweet potatoes and cut crosswise into 1"-1 1/2"-thick rounds. Add to mirin mixture; toss to coat.
Step 4
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.
Step 5
Transfer sweet potatoes to a platter. Add 2 tablespoons water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
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Reviews (2)
Back to TopThis recipe as it stands should really fall into the category of dessert, and, indeed, I have used it as such on a couple of occasions. Often, though, I just want to add a little sweetness to a meal to balance my plate. This recipe is perfect for that, with a couple minor modifications: 1. Heat. Add some sricha or harissa, and all of a sudden what is a sugar fest becomes a tasty side dish. 2. Acid. Lemon or lime juice plays really well in the glaze, but I bet that any sort of citrus would make a tasty addition.
akirchhoff
Minneapolis
2/12/2012
These were very tasty. I made once as written, and a second time with a couple adjustments that I though of the first time and just should have done. 1- used rice wine vinegar in place of white, 2- used 1T canola oil and 1/2 T toasted sesame oil in place of the corn oil. Also, the second time I used "regular" orange sweet potatoes and it turned out just fine. Made this with the hoisin pork loin. A nice change from the usual "steak and potatoes."
annaposigian
2/11/2012
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