This easy recipe for Sweet Potatoes with Molasses and Sesame Glaze is part of our Simple Holiday Feast for Four by Chef Jes Tantalo. The glaze can be made the day before, and the lime juice and fish sauce balance out the earthy molasses. (Use coconut aminos in lieu of the fish sauce for a vegan version.) Click here to see the menu game plan; for more inspiration, visit our recipe archives.
Serves 4 to 6
3-4 pounds unpeeled sweet potatoes, scrubbed and cut into wedges
1 tablespoon grapeseed oil
2 teaspoons coarse salt
1/3 cup molasses
2 teaspoons fish sauce, more to taste
2 tablespoons freshly squeezed lime juice
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Preheat oven to 425°F and line a baking sheet with parchment paper. Coat potato wedges evenly with oil and place cut-side down on baking sheet. Evenly sprinkle salt on skin and roast for 20 minutes.
While potatoes bake, make the glaze. Whisk molasses, fish sauce, lime juice and sesame seeds in a non-reactive bowl. Remove sweet potatoes from oven drizzle with glaze.