Recipe Details
Ingredients
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4sweet potatoes
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1tablespooncanola oil
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1teaspoongochugaru (Korean red pepper flakes)
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¼cuppacked brown sugar
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¼cupless-sodium soy sauce
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1orange, zested and juiced
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fresh chopped cilantro, for garnish
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil
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Peel sweet potatoes and cut crosswise into 3/4-inch-thick rounds.
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Toss together sweet potatoes, oil, and gochugaru (Korean chile flakes) in a bowl. Spread out in a single layer on a foil-lined baking sheet.
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Roast in the preheated oven until knife-tender, 15 to 18 minutes.
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Meanwhile, bring brown sugar, soy sauce, orange juice and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, uncovered, until a thick, syrupy glaze forms, about 15 minutes. Remove potatoes from oven.
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Position oven rack 6 inches from heat; preheat broiler. Lightly smash each potato slice with the bottom of a glass. Broil until browned in spots, about 3 minutes. Drizzle with glaze. Garnish with cilantro.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories309 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 0g |
2% |
| Sodium 1037mg |
45% |
| Total Carbohydrate 66g |
24% |
| Dietary Fiber 8g |
29% |
| Protein 5g |
10% |
| Potassium 907mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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