Thanksgiving Favorites: Sesame and Soy Sweet Potatoes

Thanksgiving is one of my favorite holidays, probably because the whole thing basically revolves around food. I love all the traditional Thanksgiving recipes, except of course those heavily laden with dairy. Sweet potatoes are always my favorite part of the meal. I love them baked with marshmallows, mashed, and/or in pie. Typically sweet potato recipes are sweet, almost to the point of being desserts. One of my favorite preparations though is a savory take on this vegetable that would add some nice variety to your Thanksgiving table.

Sesame and Soy Sweet Potatoes
(Makes about 3-4 servings – adapted from Kalyn’s KItchen)
Ingredients:
3-4 medium sweet potatoes
2 T sesame oil
3 T brown sugar
4 T rice vinegar
2 cloves finely minced garlic
6 T soy sauce
A few splashes of water
Sesame seeds to garnish

Instructions:
Preheat oven to 400 degrees. In a large bowl combine the sesame oil, brown sugar, rice vinegar, minced garlic, soy sauce, and water. Spray baking dish well with non-stick spray or olive oil, using a dish with a lid if you have one. Peel sweet potatoes and cut into half moons. Aim for same-size pieces, about an inch thick.

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Dump your sweet potato pieces into your large bowl and stir with a large spoon until the pieces are well-coated. Pour everything into a baking dish with a lid, cover, and bake for 20 minutes. If your dish does not have a lid, you can simply use tinfoil.

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Remove cover and stir potatoes, then pop back in the oven for 10 minutes. Note, do not put the cover back on. After 10 minutes, stir the potatoes again; continue to bake and stir in 10 minute increments for about 30 more minutes. The potatoes are done when they can be pierced with a fork and the liquid has been absorbed.

Garnish with sesame seeds and serve hot.
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*Note, this recipe will likely get the sides of your baking dish really black. If you hate scrubbing the dishes, you can line your dish with tin foil; just be careful when stirring the potatoes so the foil doesn’t rip.
Let me know if you give this recipe a shot. You won’t regret it, I promise!
XOXO,
Jules
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