In China, they sell glazed crab apples on the street. In this recipe, however, sugary sweet potatoes are glazed with the sweet-tart-savory Cranberry-Teriyaki and sprinkled with chives and sesame seeds. The flavor combination will blow you away and I think youll agree that this is the best way to prepare sweet potatoes - simply unbelievable! —Ming Tsai
Ingredients:
2 large sweet potatoes or yams, baked with skin on, until al dente, about 45 minutes at 350 degrees
1 cup Cranberry-Teriyaki Glaze
1/4 cup chopped chives
2 tablespoons sesame seeds
Satay skewers soaked in water
Directions:
Prepare a hot and cleaned grill. Peel the potatoes whole and make 1/2-inch long slices. Skewer the potato slices and dip in the glaze. Sprinkle with chives and sesame seeds and grill on both sides until well colored, about 4 minutes a side. Serve satays stuck in a potato that has been sliced in half and used like a pin cushion.
Serves 4 as an appetizer.
