And this is not that. These sweet potatoes, and sweet onion, are sliced, then popped into a bowl with some likewise chopped scallions and covered with a marinade before roasting, then…
Well, why don’t I just explain…
*Or, make your own blend with citrus zest, Cayenne, sesame seeds, and ginger. The real thing has more stuff, but this’ll work.
Place the prepared sweet potato and sweet onion in a large bowl, then whisk together the marinade ingredients (about 1-1/2 cups each Mr Yoshida’s and water, in this case) and pour over the potatoes and onion; pushing the slices down into the liquid.
Cover and marinate for at least two hours, though it is always more better to toss into the fridge overnight, giving the mixture a stir when you think of it.
When ready to roast, heat oven to 400º, remove the potatoes, onion, and scallion from the marinade (save the marinade), and arrange in a foil lined baking pan.
While the potatoes and onion are roasting, transfer the marinade to a small pot, bring to a boil over medium high heat, then reduce heat and simmer until sauce is reduced and thickened.
We had ours with that nicely marinated and then grilled chicken and a Romaine salad on the side. To keep with the vaguely Asian themed sauce profiles, I added toasted ramen noodles and a Tamari based dressing to the salad.
Tasty. And not a marshmallow in sight.