These skin-on sweet potatoes are simmered to a gorgeous amber glaze — fluffy inside and shiny outside! The secret is reducing the cooking liquid all the way down to a syrupy, candy-like consistency. So good!
Ingredients
2 servings- Sweet potato (satsumaimo)as much as you like (see note)
- Waterenough to just cover
- ★Mirin1 tbsp per 100g of sweet potato
- ★Sugar1 tbsp per 100g of sweet potato
- ★Soy sauce1/2 tsp per 100g of sweet potato
Directions
35 min- 1
Slice the sweet potatoes (skin on) into rounds about 8mm–1cm thick. Arrange them in a single layer in a frying pan and add just enough water to cover.
- 2
Add mirin and sugar (1 tbsp each per 100g of sweet potato) and bring to a medium heat. If you'd like a more savory flavor, add soy sauce (1/2 tsp per 100g of sweet potato) at this point as well.
- 3
Once the liquid has reduced by half, flip the sweet potato slices — this is the only time you will turn them.
- 4
Continue cooking until the liquid is almost gone. Check the tenderness by piercing a piece with a toothpick. If still firm, add a little water and simmer further.
- 5
Adjust the heat between medium and low, allowing the remaining moisture to evaporate until the liquid no longer runs when you tilt the pan.
- 6
When the liquid no longer flows even after moving the sweet potatoes aside and has become syrupy like candy, remove from heat.
- 7
Gently toss the sweet potato pieces to coat them in the glaze — this adds a beautiful shine. Be careful not to over-mix, as the pieces may break apart. Plate with the glossy side facing up and serve.
Tips
Leaving the skin on keeps the color vibrant and the texture wonderfully fluffy. Flip the pieces only once and handle them as little as possible to prevent them from falling apart.
Nutrition
Per serving- Calories140 kcal
- Protein0.8 g
- Fat0.1 g
- Carbs34 g
- Sodium0.3 g
These skin-on sweet potatoes are simmered to a gorgeous amber glaze — fluffy inside and shiny outside! The secret is reducing the cooking liquid all the way down to a syrupy, candy-like consistency. So good!
Ingredients
2 servings- Sweet potato (satsumaimo)as much as you like (see note)
- Waterenough to just cover
- ★Mirin1 tbsp per 100g of sweet potato
- ★Sugar1 tbsp per 100g of sweet potato
- ★Soy sauce1/2 tsp per 100g of sweet potato
Directions
35 min- 1
Slice the sweet potatoes (skin on) into rounds about 8mm–1cm thick. Arrange them in a single layer in a frying pan and add just enough water to cover.
- 2
Add mirin and sugar (1 tbsp each per 100g of sweet potato) and bring to a medium heat. If you'd like a more savory flavor, add soy sauce (1/2 tsp per 100g of sweet potato) at this point as well.
- 3
Once the liquid has reduced by half, flip the sweet potato slices — this is the only time you will turn them.
- 4
Continue cooking until the liquid is almost gone. Check the tenderness by piercing a piece with a toothpick. If still firm, add a little water and simmer further.
- 5
Adjust the heat between medium and low, allowing the remaining moisture to evaporate until the liquid no longer runs when you tilt the pan.
- 6
When the liquid no longer flows even after moving the sweet potatoes aside and has become syrupy like candy, remove from heat.
- 7
Gently toss the sweet potato pieces to coat them in the glaze — this adds a beautiful shine. Be careful not to over-mix, as the pieces may break apart. Plate with the glossy side facing up and serve.
Nutrition
Per serving- Calories140 kcal
- Protein0.8 g
- Fat0.1 g
- Carbs34 g
- Sodium0.3 g
Tips
Leaving the skin on keeps the color vibrant and the texture wonderfully fluffy. Flip the pieces only once and handle them as little as possible to prevent them from falling apart.