- Root vegetables
- Sweet potato
A slightly sweet but delicious (and healthy) side dish of sweet potatoes. Especially good with pork.
3 people made this
- 1 large sweet potato
- 2 tablespoons sesame oil
- 1 tablespoon mirin (sweet cooking rice wine)
- 1 tablespoon soy sauce
- about 1/2 tablespoon honey
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Peel sweet potatoes and cut into 1cm wide wedges. Rinse with salt water (to soften).
- Heat oil in a hot frying pan over medium heat. Add the sweet potatoes and lightly fried on each side. Cover, turn heat to low and roast until they go darker in colour, stirring occasionally.
- Mix together soy sauce, mirin and honey.
- Once sweet potatoes are cooked, add sauce and stir to coat evenly. Serve immediately.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
my hubby loved them and so did i-29 Mar 2012
Daigaku Imo (Glazed Sweet Potatoes)
Aside from learning new things, another reason why I love traveling is because it reinforces and reminds me of the things I already know. Take these Daigaku Imo for example. They’re made with no more than three ingredients, and yet there’s something magical about devouring a paper cone filled with these simple sweet morsels on a crisp autumn day.
Made with freshly harvested fall sweet potatoes, Daigaku Imo (大学芋), or “university potatoes”, takes on a crunchy outer shell, which harbors a pillowy, almost creamy interior. Each piece is glazed in a sweet syrup that gives it a glossy sheen, and a sprinkle of toasty sesame seeds finishes it off. If you’re wondering what sweet potatoes have to do with higher-learning institutions, these were a popular snack in universities during the earlier part of the last century, hence the name. It makes sense too, what college student wouldn’t want a tasty snack, packed with enough calories to get them through an all-nighter.
I came across this lovely specimen after an afternoon spent wandering through Kappabashi, Tokyo’s kitchenware district. They came from a little stand near Sensoji Temple with a line going around the block.
For my version I used honey out of convenience, but as it turns out, it also makes a wonderful flavor compliment to the nutty sweet potatoes and sesame. I also added some sesame oil to the frying oil to give it just a bit more toasted sesame umph.
Honey Miso Roasted Sweet Potatoes
Honey and miso. The sweetest, and the saltiest. Together, these two ingredients are some kind of magic and these roasted sweet potatoes are delicious proof. I’ve been making sweet potatoes the same way for far too long. Time to shake things up!
What is miso?
Miso is an incredibly flavorful paste made up of fermented soybeans, salt, and kōji, which is a type of (obviously edible) fungus. Sometimes rice, seaweed, or barley are included. It’s used to bring umami to sauces, meats, vegetables, and of course, soups. You’ve probably heard of miso soup, which is a fantastic way to enjoy the stuff. I’ll also add that it’s fantastic when swirled into a Ramen broth. Aside from being super flavorful, miso has some pretty great health benefits! It’s high in protein and rich in vitamins and minerals. Pair it with wholesome sweet potatoes, and you’ve got yourself quite a healthful side.
Different types of miso.
In this recipe, I’ve used white miso, also known as shiro miso. When you’re shopping for miso, however, you’ll likely come across a few different kinds. There are three main types you’ll find in grocery stores.
White/shiro miso is a sweeter, milder miso.
Red/aka miso is the most pungent since it’s fermented the longest.
Yellow/shinshu miso falls in the middle. It’s got a little more oomph than the white, but less funk than the red.
You can use any of these three miso pastes in this recipe, just be aware that there will be a bit of a difference in flavor when straying from the mellow white/shiro paste.
How to make Honey Miso Roasted Sweet Potatoes.
I used baby sweet potatoes in this recipe, but you can use regular sweet potatoes. The aforementioned can simply be sliced in half, but if you’re using big sweet potatoes, slice them into 1/4 to 1/2-inch thick rounds or cube them.
Here’s what you’ll need:
- Baby sweet potatoes or regular sweet potatoes
- Olive oil
- White/shiru miso paste
- Pure/raw honey
- Rice vinegar
- Soy sauce
- Sesame seeds
- Sesame oil
Here’s what you’ll do:
- Preheat the oven to 400º F.
- If you’re using baby sweet potatoes, cut them in half lengthwise. If you’re using regular sweet potatoes, cube them into bite-size pieces or slice them into 1/4 to 1/2-inch thick rounds.
- Place the sweet potatoes into a large mixing bowl set aside.
- In another bowl, whisk together the olive oil, miso paste, honey, rice vinegar, and soy sauce. Drizzle over the sweet potatoes, sprinkle with sesame seeds, and toss until coated.
- Place a sheet of tin foil over a baking sheet (optional, but less mess!) and transfer the sweet potatoes to the baking sheet.
- Roast in the oven for 25-30 minutes or until fork tender.
- Drizzle with a bit of sesame oil, garnish with sliced scallions, and serve.
What can you serve these with?
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Making for the 3rd time. Ive made it as written, without butter, with less honey, its good any way, roasting is the reason. OVERHEARD: "I really like these" response--"Good, cause I'm going to start making them"
Mmmmmm. Threw these in the lower shelf of the oven to roast while the ham was cooking. Simple and absolutely delicious.
This really was very simple and is delicious without a lot of sugar. I did substitue butter with Earth's Balance (making it with a Kosher meat meal). I roasted the potatoes for 2 hours and they were very easy to open. I think peeling is a misleading term. You really just need to cut them in half and dump out the insides. I scraped out the rest with a grapefruit spoon. I did not add as much honey because my potatoes were fairly fresh and sweet.
love this recipe. it's so simple and delicious!
I've always been a bit resistant to sweet potatoes, but decided to try this one anyway. The roasting, while simple, seemed to take forever (longer than the approximation in the recipe), but it was worth it. I used some local orange blossom honey we had on hand, and it turned out just right. My "bottomless pit-tummied" boyfriend loved them, and actually found them to be quite filling. We had some leftovers of them that needed to be eaten before I could cook again, so he ate the leftovers for breakfast, with some brown sugar and a handful of the vanilla-scented granola (also from this site) I had made earlier in the week. He was surprised that it could be both dinner side dish, AND breakfast.
I'm glad there is a recipe here for the rest of us, who haven't always "done ours this way". This method couldn't be easier, I roasted the sweet potatoes along with the pork loin. I didn't add the honey, and they tasted just lovely. Next time, I would like to try the lime juice.
One of those things I don't see much reason to have a recipe for. We've always done ours this way, with a dash of cinnamon, and I don't think anyone ever thought of it as a recipe. It's just basic preparation. On that note, it is a tasty way to prepare them, and very easy.
Nice easy recipe, I added a little lime juice with gave a nice touch of acidity.
So good, and perfect with the baked ham and kielbasa I served on Easter Sunday. Make sure the potatoes are really well-baked before preceding with the rest of the recipe
Simple but good. My kids like a little brown sugar added in, adults seem to like cloves or brown sugar as is. Went well with ham.
Very simple dish to make. Followed to recipe exactly and it was excellent. Got rave reviews from my guests. Made it two hours in advance and kept it warm by leaving the covered potatoes in a glass bowl over a pot of simmering water. When I make it again I will make it a day in advance. This should be a most popular.
Very good and easy. I microwaved the potatoes and added less than a stick of butter and honey to taste with a touch of salt. Refrigerated with plastic wrap for 2 days then placed in baking dish. Mixed 1/2 c brown sugar, 1/3 c flour, 1/3 c melted butter and 3/4 cup chopped pecans (ran out but would have used 1 cup) and sprinked this on top. Baked at 350 for 30 min and this hardened into a nice crunch. Was well received.
I agree - it can't be a Most Popular recipe with ONE review
Epicurious, please. Don't call this a Most Popular recipe. it has ONE review!
have used this recipe many times, and also is very good with just a dash of ground cloves.
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 teaspoons vegetable or canola oil
- 1 teaspoon fresh juice from 1 lemon
- 1/2 pound carrots, peeled and cut into 1/2-inch cubes
- 1/2 pound red beets, peeled and cut into 1/2-inch cubes
- 1/2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 shiso leaves, finely minced (see note)
- Kosher salt
Combine soy sauce, honey, sesame oil, ginger, and lemon juice in a small bowl. Whisk with a fork and set aside.
Heat oil in a large lidded sauté pan over medium-high heat until shimmering. Add carrots, beets, and sweet potatoes. Toss to coat with oil, cover, and cook, shaking pan and removing lid to stir occasionally, until vegetables are soft but not mushy, 6 to 8 minutes. Add soy sauce mixture and cook, stirring frequently, until liquid has evaporated and vegetables are coated in sauce. Remove from heat, stir in shiso, season to taste with salt, and serve.
- Place a rack in middle of oven preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25 minutes. Let sweet potatoes cool.
- Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
- Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander season with kosher salt.
- Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
- Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Combine the ketchup, soy sauce, honey, lime zest, lime juice and garlic in a small saucepan. Bring to a boil over medium heat. Simmer until very thick, about 10 minutes. Reserve.
Preheat the oven to 350 degrees F. Toss the sweet potatoes with oil, salt and pepper. Spread out, skin side down, on a foil lined baking sheet. Cook for 25 minutes. Turn broiler on to high.
Brush potatoes all over with sauce and broil in the middle of the oven for 5 to 10 minutes longer, brushing often with additional sauce. Sprinkle with chives before serving.
Twists: For a grilled version, pre-boil sweet potatoes and finish on a hot grill after brushing with sauce. For a creamy twist, serve with soy sour cream or homemade ranch or garlic dressing for dipping. For other vegetable variations: Try this sauce on carrots, squash, other tubers or parsnips, too.
How To Make Baked Honey Soy BBQ Chicken Legs
This recipe is so simple to make, it&rsquos one of the easiest chicken recipes you&rsquoll make ever! And the yummiest too :) It only requires 5 simple ingredients and 5 minutes of prep time, and the chicken legs go in the oven! Just mix the soy sauce, honey, ketchup and garlic powder to make the sauce, pour over the chicken legs in a baking dish and bake! While they are baking, your house will smell amazing! Turn the chicken legs over halfway through, and they&rsquoll come out of the oven so yummy, glazed with the honey soy glaze, in a puddle of finger licking sauce. Dinner is served!
For more amazing chicken legs recipes, check out my garlic apricot chicken legs and chicken legs and potatoes bake &ndash yum!
How to make really Crispy Honey Chilli Potatoes
The key to making super crispy honey chilli potatoes is to batter fry the potato fingers twice. Deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes. So the potatoes are first coated in a dry mixture, deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and deep fried again till they are really crisp outside and cooked perfectly inside. The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.
These are not particularly saucy and they shouldn’t be. Because they are not meant as a side. They really are an appetizer or more like a bar snack to serve with beer or mocktails. So what you should do is hand out some toothpicks and let people dig in, or if your friends are like ours, they’ll just use their fingers.
What to serve with Honey Soy Chicken
To serve honey soy chicken breasts for dinner, I recommend pairing it with some steamed broccoli with soy mayo dip or green beans with spicy peanut sauce. And something to absorb all that delicious sauce, like cilantro lime brown rice.
You can slice it up and toss it with some baby greens, slivered almonds, and drizzle the salad with some miso sesame ginger salad dressing or some honey ginger salad dressing.
Or, chop it up and use it in a panini with some sliced cheese or on a cold wrap packed with veggies.