{"id":1353,"date":"2024-05-27T12:41:56","date_gmt":"2024-05-27T12:41:56","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/sticky-spicy-glazed-sweet-potatoes\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"sticky-spicy-glazed-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/sticky-spicy-glazed-sweet-potatoes\/","title":{"rendered":"\u3082\u3061\u3082\u3061\u30b9\u30d1\u30a4\u30b7\u30fc\u30fb\u30b0\u30ec\u30fc\u30ba\u30c9\u30fb\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8"},"content":{"rendered":"

Sweet potatoes love assertive flavors, and this glaze, shiny as a fresh manicure, delivers. Maple syrup is essential to the sweet stickiness, so don\u2019t scale back\u2014the fiery chili paste, earthy miso, and bright vinegar keep it from being cloying. Think of this as the sweet potato in three acts, each designed to offer precise control on the texture and consistency: an initial sear to build deep flavor, then a roast to cook it to melting doneness, and a final saucy finish on the stovetop.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

\u00bc<\/p>\n

cup pure maple syrup<\/div>\n

2<\/p>\n

Tbsp. apple cider vinegar<\/div>\n

2<\/p>\n

Tbsp. hot chili paste (such as sambal oelek)<\/div>\n

1<\/p>\n

Tbsp. soy sauce<\/div>\n

1<\/p>\n

Tbsp. white or yellow miso<\/div>\n

3<\/p>\n

Tbsp. vegetable oil, divided<\/div>\n

1\u00bd<\/p>\n

lb. sweet potatoes (2\u20133 small), peeled, cut into 1″-thick rounds<\/div>\n

3<\/p>\n

Tbsp. salted roasted peanuts, preferably cocktail, chopped<\/div>\n
Sliced pickled sushi ginger, cilantro leaves with tender stems, and lime wedges (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Place a rack in middle of oven; preheat to 375\u00b0. Whisk \u00bc cup pure maple syrup<\/strong>, 2 Tbsp. apple cider vinegar<\/strong>, 2 Tbsp. hot chili paste<\/strong>, 1 Tbsp. soy sauce<\/strong>, 1 Tbsp. white or yellow miso<\/strong>, 2 Tbsp. vegetable oil<\/strong>, and 2 Tbsp. water in small bowl to combine. Set glaze aside.<\/p>\n

    Step 2<\/h4>\n

    Heat remaining 1 Tbsp. vegetable oil<\/strong> in a medium ovenproof skillet, preferably cast iron, over medium. Arrange 1\u00bd lb. sweet potatoes (2\u20133 small), peeled, cut into 1″-thick rounds<\/strong>, cut side down, in a single layer in skillet (it\u2019s okay if pan seems crowded) and cook, undisturbed, until deep brown, almost charred, underneath, 6\u20138 minutes. Transfer pan to oven and roast sweet potatoes until tender, 25\u201335 minutes (a skewer inserted into the center of the largest piece should meet with no resistance).<\/p>\n

    Step 3<\/h4>\n

    Return skillet to stovetop over medium heat (be careful; the handle will be very hot). Pour reserved glaze into skillet and cook, turning sweet potatoes occasionally to coat, until glaze is reduced by about a third, about 5 minutes.<\/p>\n

    Step 4<\/h4>\n

    Transfer glazed sweet potatoes to a platter, arranging browned side up, and spoon glaze over. Top with 3 Tbsp. salted roasted peanuts, preferably cocktail, chopped<\/strong>, sliced pickled sushi ginger<\/strong>, and cilantro leaves with tender stems<\/strong>. Serve with lime wedges<\/strong> for squeezing over.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Sweet potatoes love assertive flavors, and this glaze, shiny as a fresh manicure, delivers. Maple syrup is essential to the sweet stickiness, so don\u2019t scale back\u2014the fiery chili paste, earthy miso, and bright vinegar keep it from being cloying. Think of this as the sweet potato in three acts, each designed to offer precise control […]<\/p>\n","protected":false},"author":2,"featured_media":1354,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1353"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1353\/revisions"}],"predecessor-version":[{"id":5134,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1353\/revisions\/5134"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1354"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}