Ingredients
1 large sweet potato, cut into 1/3-inch wide wedges
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
1 1/2 teaspoons honey
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Rinse sweet potato wedges with salted water to soften slightly. Heat sesame oil in a large skillet over medium heat. Add sweet potato wedges; cook until light brown, about 2 minutes per side. Reduce heat to low and cover; cook, stirring occasionally, until browned, about 10 minutes. Mix soy sauce, mirin, and honey together in a small bowl. Pour into skillet and stir until wedges are evenly coated, about 1 minute.