Ingredients
4
4 servings
- •4 sweet potatoes
- •1 tablespoon canola oil
- •1 teaspoon gochugaru (Korean red pepper flakes)
- •0.25 cup packed brown sugar
- •0.25 cup less-sodium soy sauce
- •1 orange, zested and juiced
- •fresh chopped cilantro, for garnish
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil
- Peel sweet potatoes and cut crosswise into 3/4-inch-thick rounds.
- Toss together sweet potatoes, oil, and gochugaru (Korean chile flakes) in a bowl. Spread out in a single layer on a foil-lined baking sheet.
- Roast in the preheated oven until knife-tender, 15 to 18 minutes.
- Meanwhile, bring brown sugar, soy sauce, orange juice and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, uncovered, until a thick, syrupy glaze forms, about 15 minutes. Remove potatoes from oven.
- Position oven rack 6 inches from heat; preheat broiler. Lightly smash each potato slice with the bottom of a glass. Broil until browned in spots, about 3 minutes. Drizzle with glaze. Garnish with cilantro.
Nutritional Facts
Per 4 servings
- Calories: 309
- Carbohydrate: 66g
- Fat: 4g
- Fiber: 8g
- Protein: 5g
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