|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Grilled Sweet Potatoes With Sesame Dipping Sauce |
|
Serves: 4 Print this RecipeKOREA Grilled sweet potatoes are a popular Korean street food. I first partook of this snack at the Tongdaemun Market in Seoul, where it offered a double dose of pleasure. The first was gustatory: the unexpected contrast between the sweetness of the potato and the sesame saltiness of the dipping sauce. The second pleasure was purely tactile: the potato has a wonderful way of warming your hands in Korea’s frigid winter air. Sweet potatoes were brought to Korea from Japan in the eighteenth century as a famine-prevention food, and there’s nothing quite as satisfying to eat as you’re strolling through the market. If you’re used to the butter/brown sugar approach to sweet potatoes, this preparation will come as a revelation. 4 sweet potatoes, medium (each 4 to 5 inches long and about 1 1/2 inches wide) 5 tablespoons soy sauce 5 tablespoons sake or dry sherry 2 tablespoons sugar 2 scallion, both white and green parts, trimmed and minced 2 cloves garlic, minced 2 tablespoons sesame seeds, toasted 1. Preheat the grill to medium-high. 2. Scrub the potato skins and blot dry with paper towels. 3. When ready to cook, oil the grill grate. Place the sweet potatoes on the hot grate and grill, turning often with tongs, until very well browned and squeezably soft, 30 to 50 minutes. 4. Meanwhile, prepare the sauce. Combine the soy sauce, sake, sugar, scallions, garlic, and sesame seeds in a small bowl and whisk until blended and the sugar is dissolved. Spoon the sauce into 4 small bowls or ramekins. 5. Serve the sweet potatoes with bowls of sauce. To eat out of hand, simply dip the potatoes in the sauce and eat away. To serve as a side dish, cut open the potatoes and spoon the sauce over them. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Japanese Vegetable Mixed Grill / Robatayaki Grilled Vegetable In The Style Of Santa Margherita West Indian Grilled Vegetables / Choka Catalan Grilled Artichokes Fire-Roasted Breadfruit Tandoori Cauliflower Grilled Corn With Shadon Beni Butter Grilled Eggplants With Miso "Barbecue" Sauce Argentinian Grilled Eggplant Grilled Fennel Garlic Kebabs Grilled Long Beans Korean Grilled Mushroom and Scallion Kebabs Sesame Grilled Oyster Mushrooms Shiitake and Scallion Kebabs Chorizo Grilled Mushroom Grilled Mushroom Caps With Arugula Butter Grilled Okra Grilled Green Onions Romesco / Calcots Marinated Grilled Peppers With Olives and Anchovies Grilled Plantains Potatoes a' la Ketchup Foil-Grilled Potatoes With Asian Seasonings Onions And Potatoes Grilled In The Coals Peruvian Potato Mixed Grill Greek Garlic and Lemon Roasted Potatoes Grilled Sweet Potatoes With Sesame Dipping Sauce West Indian Pumpkin Gratin Grilled Dilled Tomatoes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
