These are addictive. Try dipping them in Sorghum Soy Aioli (page 29). For a side dish, brush the sweet potatoes with butter instead of oil before roasting.
Prep Time: 10 minutes
Cook Time: 25 minutes
Makes 8 servings
4 large sweet potatoes (preferably unpeeled), cut into wedges
Oil for roasting
½ cup (125 ml) molasses or sorghum syrup
4 tablespoons water
4 tablespoons soy sauce
Preheat the oven to 400°F (200°C). Brush the sweet potato wedges generously with oil. Arrange the wedges on a heavy-bottomed baking sheet so that they do not touch. Roast for 15 minutes.
While the sweet potatoes roast, prepare the glaze. Bring the molasses and water to a boil in a medium saucepan. Cook for 5 minutes. Remove the mixture from the heat and stir in the soy sauce.
After the potatoes have roasted for 15 minutes, carefully pour the molasses mixture over them. Toss gently with tongs. Roast the potatoes for 5 more minutes or until tender.
Serve hot or at room temperature.
