Japanese · Dinner
Grilled Sweet Potato Skewers
Cubed sweet potato threaded on skewers, brushed with a miso-mirin glaze and grilled over medium-high heat until the edges char and the flesh turns tender. Finished with sesame seeds and scallion, the skewers are served warm as a smoky, umami-sweet vegan grill dish alongside steamed rice.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
200Calories
3.8gProtein
3.8gFat
40.5gCarbs
12.3gSugar
6.2gFiber
910mgSodium
0mgChol
0.6gSat Fat
685mgPotassium
50mgCalcium
1.2mgIron
0mcgVitamin B12
6mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
rich-umami
thirty-min-meals
vegan
low-calorie
Instructions
1
Prep
Peel the sweet potato and cut into 1-inch cubes, then thread onto a bamboo skewer, leaving small gaps between pieces.
2
Simmer
Parboil the skewer in boiling water for 5 minutes over high heat until a knife slides through the cubes with slight resistance, then drain and cool 10 minutes.
3
Whisk
In a small bowl, combine white miso, mirin, soy sauce, sesame oil, and rice vinegar until smooth.
4
Grill
Brush the sweet potato cubes generously with glaze and grill over medium-high heat for 10–12 minutes, turning every 2–3 minutes and rebrushing until edges char and glaze caramelizes.
5
Plate
Slide the skewer onto a plate, scatter with scallion and sesame seeds, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sweet potato
- 2 tbsp2 tbsp white miso
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp rice vinegar
