Honey-Ginger Glazed Korean Sweet Potatoes with Toasted Sesame Seeds
These honey-ginger glazed sweet potatoes are roasted to perfection and finished with toasted sesame seeds for an irresistible Korean-inspired side dish.
Preparation
Get these tasks done before you start cooking.
Preparing the Sweet Potatoes
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Toss Potatoes
Toss sweet potato wedges with vegetable oil and salt.
- 3
Arrange on Sheet
Spread in a single layer on a baking sheet lined with parchment paper.
Making the Honey-Ginger Glaze
- 1
Combine Ingredients
In a small saucepan over low heat, combine honey, soy sauce, rice vinegar, grated ginger, and sesame oil.
- 2
Heat and Stir
Stir until the mixture is well combined and slightly thickened, about 5 minutes.
Tip: For a spicier kick, add a dash of red pepper flakes to the glaze.
- 3
Set Aside
Remove from heat and set aside.
Tip: Make sure not to overheat the glaze to prevent it from becoming too sticky.
How to Make Honey-Ginger Glazed Korean Sweet Potatoes with Toasted Sesame Seeds
Total time: 1 h 40 min · Yields 4 servings
- 1
Roasting Sweet Potatoes
Bake in the preheated oven for 25-30 minutes until tender and slightly golden.
- 2
Glazing
Brush the roasted sweet potatoes with the honey-ginger glaze and return to the oven for another 5 minutes.
- 3
Toasting Sesame Seeds
In a dry skillet over medium heat, toast sesame seeds until golden and fragrant, about 3 minutes.
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