This wonderful sweet potato dish is so quick and easy to put together. The sweet, sticky teriyaki sauce works so well with the roasted potato, and the result is a great side dish that is sure to be a crowd pleaser.
Personally, I like to combine it with some other vegetables and protein to make a really tasty (and attractive looking) salad.
Ingredients (serves 4)
2 medium-sized sweet potatoes (about 800g)
1 tsp garlic powder (or use 2 fresh garlic cloves)
1 tsp ground ginger
2 tbsp maple syrup
2 tbsp cornstarch
1 tbsp soy sauce
1/4 cup water
100g fresh rocket
2 tbsp black sesame seeds
Juice of 1 lemon
Start by preheating the oven to 200°C / 180°C fan.
Chop the sweet potato into bite-sized chunks and place into a large baking tray.
Mix the soy sauce, water, cornstarch, maple syrup, ginger and garlic in a small saucepan and warm over a medium heat. Using a fork or a whisk, keep the sauce moving to avoid it forming lumps as it thickens. Continue for about 10 minutes until you reach a thick, sticky consistency (If the sauce becomes too thick, add more water. If you require more thickness, add further cornstarch).
Once the sauce reaches the desired consistency, remove it from the heat and pour half over the sweet potato. Ensure the potato is fully smothered in the sauce (I like to get my hands dirty and mix it in by hand), and then add to the oven.
Bake for about 30 minutes, until the potato is soft.
Remove the dish from the oven and drizzle over the remaining sauce.
Mix in the rocket, sprinkle over the sesame seeds and squeeze over the lemon juice.
Serve and enjoy!