Marinated, Roasted Sweet Potatoes

04eSwPotatoReadybfLOI was gonna add ‘glazed’ to this post title, but to too many people, I believe, ‘glazed sweet potatoes’ means brown sugar and marshmallows and way too icky sweet (ermmm, for me).

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…

•1 sweet potato, peeled and sliced
•1 sweet onion, peeled and sliced
•1/2 tsp black pepper
02dSwPotatoMarinadebfLO•1 tsp Aleppo pepper
•1 tsp Shichimi Togarashi*
•2 tbsp coconut oil (or veggie oil)

•Mr Yoshida’s (or Tamari or Terryaki Sauce)
•White and light green parts of 1 scallion
•2 tbsp Sherry Peppers Sauce

*Or, make your own blend with citrus zest, Cayenne, sesame seeds, and ginger. The real thing has more stuff, but this’ll work.

03aSwPotatoesBakingPanbfLOPlace 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.

04cAddMarinadebfLOToss potatoes, onion and scallion with pepper, Aleppo pepper, Shichimi Togarashi, and a bit of coconut (or veggie) oil, and pop into the hot oven for 30 minutes, stirring once or twice.

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.

06aPlatebfLOSpoon the thickened marinade over the roasted veggies, toss to coat, and return to the oven for another 15 minutes or so, until the potatoes are tender and glazed and nicely browned in spots.


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.

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