Luscious Korean Sweet Potato Tang with Chestnut Glaze
A Delightful Fusion of Earthy Sweetness and Nutty Richness
This comforting Korean-inspired tang blends the delightful flavor of sweet potatoes with a luxurious chestnut glaze, making it a perfect heartwarming dish for any meal time.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Sweet Potato Tang
For the Chestnut Glaze
For the Garnish
Preparation
Prepping the Sweet Potatoes
Wash and Peel
Wash and peel the sweet potatoes.
Cube Potatoes
Cut them into uniform cubes for even cooking.
Season Potatoes
Toss the cubed potatoes with sesame oil and salt until well coated.
Preparing the Chestnut Glaze
Combine Chestnuts and Milk
Place the roasted chestnuts in a small saucepan with milk.
Add Sweeteners
Add sugar and butter to the mixture.
Heat and Stir
Slowly heat on low, stirring until the chestnuts soften further.
Do not let the milk boil to prevent curdling. Use a blender for a smoother glaze after the chestnuts soften.
Cooking Process
Roasting the Sweet Potatoes
Arrange on a baking sheet and roast at 375°F (190°C) for 45 minutes until tender.
Blending the Glaze
Blend the chestnut mixture until silky smooth, adjusting consistency with additional milk if necessary.
Combining Everything
Pour the chestnut glaze over warm roasted sweet potatoes before serving.
Plating & Serving
Luscious Korean Sweet Potato Tang with Chestnut Glaze
Luscious Korean Sweet Potato Tang with Chestnut Glaze
Plating and Serving
Gently pile the sweet potatoes in a serving bowl and drizzle generously with the chestnut glaze, sprinkling with sesame seeds and fresh parsley for a touch of color.