Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Savory Glazed Sweet Potatoes with Sesame Seeds 5.0 (2) 1 Review With brown sugar, vinegar, and liquid aminos, these sweet potatoes are the best balance of savory and sweet. You know they are perfectly cooked when they are tender but not falling apart. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: David Malosh Active Time: 15 mins Total Time: 1 hr 5 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 1/2 cup packed dark brown sugar 2 tablespoons rice vinegar 2 tablespoons liquid aminos (such as Bragg) 1/2 teaspoon kosher salt 3 pounds large sweet potatoes, peeled, halved crosswise, and cut into 3- x 1-inch wedges 1/4 cup cold unsalted butter, cubed Toasted black and white sesame seeds, for garnish Directions Preheat oven to 375°F. Whisk together brown sugar, vinegar, liquid aminos, and salt in a large bowl. Add sweet potatoes; toss well to coat. Spread mixture evenly in a 13- x 9-inch baking dish; dot with butter. Roast in preheated oven 25 minutes. Stir sweet potatoes; roast until fork-tender and glazed, 20 to 25 minutes, stirring gently every 8 minutes. Remove from oven. Garnish with sesame seeds. Originally appeared: November 2020 Rate It Print