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Garlicky, Sweet and Salty Sweet Potato Wedges

Garlicky, Sweet and Salty Sweet Potato Wedges

Loaded with sweet and salty flavor from mirin and soy sauce. Garlic and sesame oil add more deliciousness. A bit cilantro and sesame seeds are sprinkled on top just before serving.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 tablespoon brown sugar
1 tablespoons soy sauce, tamari
1 tablespoon mirin (sweet seasoning)
or honey
2 teaspoons sesame oil
3 cloves garlic
freshly minced
2 medium sweet potatoes, or yams
peeled, cut into 1/2-inch thick wedges
2 teaspoons sesame seeds
2 tablespoons cilantro
freshly chopped


Preheat the oven to 400°F.

Whisk together brown sugar, soy sauce, mirin (or honey), sesame oil and garlic in a small bowl until well blended.

Place the sweet potato wedges onto a large rimmed baking sheet.

Pour the sauce over, and toss until well coated.

Arrange the sweet potato wedges in a single layer.

Cover with a large piece of foil, and bake for about 35 minutes.

Remove the foil, spoon the sauce over the sweet potatoes, and continue to bake for another 10 to 15 minutes or fork tender.

Spoon the now-thick-sauce over the sweet potatoes, sprinkle with toasted sesame seeds and cilantro.

Serve warm.


* not incl. in nutrient facts


almost 5 years

This recipe was adapted from Eating Well magazine that is one of our favorite cooking magazines.

I really enjoyed this dish. Sweet, salty, garlicky, nutty... there were lots of great flavors, and the texture of these sweet potato wedges were soft and moist.

Next time I will try to bake them without foil, which should allow the sweet potato wedges to create a nice crusty outside.

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 20028% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 497mg 21%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 18%
Sugars g
Protein 8g
Vitamin A 439% Vitamin C 44%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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