Japanese-style glazed sweet potatoes with sesame from Christopher Kimball's Milk Street Magazine, Nov/Dec 2021 (page 10)

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Notes about this recipe

  • VineTomato on December 18, 2025

    I've discovered a new way to cook sweet potato! Loved this. I used white flesh sweet potato and not sure if it would be as good with orange sweet potatoes. Very simple to make. Next time I might reduce the amount of sugar - it calls for a lot or perhaps replace it with mirin. I served with with sesame as per the recipe and some sliced spring onion greens which I think were a wonderful addition. Served with smashed cucumber salad from Samin Nostrat's Good Things and gochujang ribs with fish sauce and honey from Small Victories.

  • Kinhawaii on March 14, 2023

    These were good- but I can’t say I loved them. Like anything glazed, best eaten right away. I liked it with some coarse salt on top instead of sesame seeds.

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