Luscious Korean Sweet Potato Tang with Chestnut Glaze
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.
Preparation
Get these tasks done before you start cooking.
Prepping the Sweet Potatoes
- 1
Wash and Peel
Wash and peel the sweet potatoes.
- 2
Cube Potatoes
Cut them into uniform cubes for even cooking.
- 3
Season Potatoes
Toss the cubed potatoes with sesame oil and salt until well coated.
Preparing the Chestnut Glaze
- 1
Combine Chestnuts and Milk
Place the roasted chestnuts in a small saucepan with milk.
- 2
Add Sweeteners
Add sugar and butter to the mixture.
- 3
Heat and Stir
Slowly heat on low, stirring until the chestnuts soften further.
Tip: Do not let the milk boil to prevent curdling. Use a blender for a smoother glaze after the chestnuts soften.
How to Make Luscious Korean Sweet Potato Tang with Chestnut Glaze
Total time: 2 h · Yields 4 servings
- 1
Roasting the Sweet Potatoes
Arrange on a baking sheet and roast at 375°F (190°C) for 45 minutes until tender.
- 2
Blending the Glaze
Blend the chestnut mixture until silky smooth, adjusting consistency with additional milk if necessary.
- 3
Combining Everything
Pour the chestnut glaze over warm roasted sweet potatoes before serving.
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