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Sesame Soy Glazed Roasted Japanese Sweet Potatoes

Crispy-edged Japanese sweet-potato rounds tossed in a sticky sesame-soy glaze. Nutty, sweet, and umami-rich, they make an irresistible vegan side for weeknights, meal-prep bowls, or holiday spreads.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Side Dish
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 medium Japanese sweet potatoes scrubbed, sliced into ½-inch rounds
  • 1 tbsp neutral oil for roasting
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp tamari or soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or brown sugar
  • 1 clove garlic grated
  • 1 tsp fresh ginger grated
  • pinch red-pepper flakes optional
  • 1 tbsp toasted sesame seeds for garnish
  • 1 green onion thinly sliced, for garnish

Method
 

  1. Preheat oven to 425 °F / 220 °C. Line a baking sheet with parchment.
  2. Toss sweet-potato rounds with neutral oil, salt, and pepper. Arrange in a single layer.
  3. Roast 20 minutes. Flip slices, roast 10 minutes more until golden and tender.
  4. Meanwhile, whisk tamari, sesame oil, rice vinegar, maple syrup, garlic, ginger, and red-pepper flakes in a small pan. Simmer 2–3 minutes until slightly thickened; remove from heat.
  5. Transfer hot potatoes to a bowl, pour warm glaze over, and toss to coat.
  6. Return glazed rounds to the baking sheet; roast 3 minutes so glaze caramelizes.
  7. Garnish with sesame seeds and green onion. Serve immediately.

Notes

For extra crunch, finish with chopped roasted peanuts.
Leftovers reheat at 375 °F for 8 minutes to re-crisp.
Swap maple syrup with agave for a subtler sweetness or add 1 tsp gochujang to the glaze for heat.