Soy-Glazed Sweet Potatoes with Sesame Seeds (Vegan, Gluten-Free)
These Easy Soy-Glazed Sweet Potatoes with Sesame Seeds are a delicious new way to eat sweet potatoes! And this tasty way to cook sweet potatoes is vegan, gluten-free, and South Beach Diet Phase Two.
I’m adding this you-must-try-it recipe for Soy-Glazed Sweet Potatoes to the list we’re compiling of Carb-Conscious Thanksgiving Recipes, and if your family serves those brown sugar laden sweet potatoes that show up at Thanksgiving, this version would be a nice change of pace.
The recipe is from Deborah Madison’s Local Flavors, a classic book I just discovered. When I was making this the first time I said on Twitter that I wasn’t sure it would turn out, and Deborah Madison fans told me never to doubt her. After I tasted it, I could see they were right. It’s early in the Thanksgiving recipe testing season, but I wouldn’t be surprised if this turned out to be my favorite Thanksgiving recipe of 2009!
For Weekend Herb Blogging I want to clarify that orange-fleshed sweet potatoes are not yams, no matter what the grocery store sign may say. (I once came close to getting into an argument over this, so don’t mention it as you’re buying them!) But since Haalo herself is hosting this week I thought I’d also feature Verjuice, an interesting plant ingredient she sent me as a gift. Verjuice (sometimes called Verjus in the U.S.) is the juice of unripe grapes, and it adds a lovely barely-sour fllavor to sauces or salad dressings. I’ve never seen it for sale here, so I’ll give other options to use in the recipe, but I’ve sure had fun trying this. (Thanks Haalo!)
Soy-Glazed Sweet Potatoes with Sesame Seeds
(Makes about 4-5 servings but can easily be doubled, recipe adapted from Local Flavors by Deborah Madison.)
3-4 medium or 2-3 large orange-fleshed sweet potatoes (Your store produce department probably calls them yams or sweet yams, but they’re really sweet potatoes!)
1 tsp. black sesame seeds
1 tsp. white sesame seeds
(or use all one color sesame seeds or use sliced green onions as a garnish)
1 T sesame oil
1 T Stevia Granulated Sweetener, Splenda, or sweetener of your choice
1 T brown sugar
(or use 2 T Sweetener or 2 T brown sugar)
2 T Verjuice or rice vinegar (Or if you don’t care about sugar content, use Mirin like Deborah Madison did.)
1 T garlic puree
3 T soy sauce
1 T water
Cut pointed ends from sweet potatoes, then peel with a sharp vegetable peeler. Cut sweet potatoes in half lengthwise, then cut each half on the diagonal into slices about an inch thick. (Cut some of the larger slices in half again if you need to so you have same-size pieces.)
Put sweet potatoes into a bowl or a plastic bag, then pour in glaze mixture and stir or turn over bag until the sweet potatoes are well-coated with the glaze mixture. Pour sweet potatoes and glaze into baking dish, cover, and bake 20 minutes.
Remove cover stir, so potatoes are all basted with the glaze mixture, then set timer for 10 minutes and continue to stir and reset timer every 10 minutes. Total cooking time should be about 50 minutes, or until sweet potatoes are soft when pierced with a fork and lightly browned and glaze has all been absorbed.
Garnish with black and white sesame seeds or green onions and serve hot.
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South Beach Diet Suggestions:
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Thanksgiving Sweet Potato Ideas:
Ten Favorite Deliciously Healthy Sweet Potatoes Recipes