White Sweet Potatoes with Mirin and Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Transform sweet potatoes into caramelized beauties by cooking them with rice wine and honey. Serve them alongside roast duck or pork chops. Ingredients:
2 large white sweet potatoes (about 2 pounds total) |
1/2 cup mirin (sweet japanese rice wine) |
2 tablespoons honey |
1 tablespoon distilled white vinegar |
1/2 teaspoon kosher salt |
2 teaspoons corn oil |
2 tablespoons unsalted butter |
coarse sea salt (preferably maldon) |
Directions:
1. Preheat oven to 450°F. Place a well-seasoned 8 -10 cast-iron skillet in oven.
2. Pierce potatoes in several spots with a fork. Microwave sweet potatoes on high for 5 minutes. (Alternatively, wrap sweet potatoes in foil and bake at 450°F until tender around edges but still hard in center, 30-35 minutes.) Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
3. Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 -1 1/2 -thick rounds. Add to mirin mixture; toss to coat.
4. Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15-20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5-7 minutes longer.
5. Transfer sweet potatoes to a platter. Add 2 tablespoons water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
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