Honey-Ginger Glazed Korean Sweet Potatoes with Toasted Sesame Seeds
A sweet and savory side dish with an Asian flair.
These honey-ginger glazed sweet potatoes are roasted to perfection and finished with toasted sesame seeds for an irresistible Korean-inspired side dish.
- 1 h 15 min
- 4
- Easy
Ingredients
Sweet Potatoes
Honey-Ginger Glaze
Toasted Sesame Seeds
Preparation
Preparing the Sweet Potatoes
Preheat Oven
Preheat your oven to 400°F (200°C).
Toss Potatoes
Toss sweet potato wedges with vegetable oil and salt.
Arrange on Sheet
Spread in a single layer on a baking sheet lined with parchment paper.
Making the Honey-Ginger Glaze
Combine Ingredients
In a small saucepan over low heat, combine honey, soy sauce, rice vinegar, grated ginger, and sesame oil.
Heat and Stir
Stir until the mixture is well combined and slightly thickened, about 5 minutes.
For a spicier kick, add a dash of red pepper flakes to the glaze.
Set Aside
Remove from heat and set aside.
Make sure not to overheat the glaze to prevent it from becoming too sticky.
Cooking Process
Roasting Sweet Potatoes
Bake in the preheated oven for 25-30 minutes until tender and slightly golden.
Glazing
Brush the roasted sweet potatoes with the honey-ginger glaze and return to the oven for another 5 minutes.
Toasting Sesame Seeds
In a dry skillet over medium heat, toast sesame seeds until golden and fragrant, about 3 minutes.
Plating & Serving
Honey-Ginger Glazed Korean Sweet Potatoes with Toasted Sesame Seeds
Honey-Ginger Glazed Korean Sweet Potatoes with Toasted Sesame Seeds
Plating & Serving
Arrange the glazed sweet potato wedges on a serving platter, drizzle any remaining glaze over the top, and sprinkle with toasted sesame seeds.