For the first recipe of the year, let's make something filling and delicious, but also healthy and light. You will get back into a healthier routine after the holidays, but also not feel like you are depriving yourself.
This is my favorite go to side dish. I make it most weeks in big batches, and then eat from it all week long. It’s the perfect warm side dish, and also works as a cold salad. Use white and black sesame seeds for a nice color combo!
Preparation time: 20 minutes
Makes 2 side servings:
1 big sweet potato (or 2 small ones)
1 Tbsp sesame seeds
For the glaze:
4 Tbsp freshly squeezed orange juice
3 Tbsp extra virgin olive oil
1 Tbsp soy sauce or tamari
1 tsp mustard
1 tsp apple cider vinegar
freshly ground black pepper
Peel the sweet potato, cut into wedges, and place in a pot. Cover with water and bring to a boil for 10 -15 minutes until soft. Alternatively, you can steam the sweet potato if you want.
In the meantime, prepare the glaze by whisking together all the ingredients.
Once the potatoes are soft, drain, and return them back to the pot. Add the glaze and heat over medium heat. Stir for 5 minutes and let some of the liquid cook away, so the glaze thickens slightly.
Sprinkle with sesame seeds and serve.
Bonus note: Coriander/cilantro and parsley go really nicely with this sweet potato, so feel free to chop some up and add when serving.