A traditional family recipe, this. My family adores it. It is quick and simple. In a tomato-based sauce, elbow macaroni and ground beef are mixed. They’ll devour this one, kids!
| Prep Time: | 15 mins |
| Stand Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 4 sweet potatoes
- 1 tablespoon canola oil
- 1 teaspoon gochugaru (Korean red pepper flakes)
- ¼ cup packed brown sugar
- ¼ cup less-sodium soy sauce
- 1 orange, zested and juiced
- fresh chopped cilantro, for garnish
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil
- Peel sweet potatoes and cut crosswise into 3/4-inch-thick rounds.
- 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.
- Roast in the preheated oven until knife-tender, 15 to 18 minutes.
- 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.
- 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.
Reviews
It would be helpful, for recipes such as this, to give a weight for the sweet potatoes. Sweet potatoes vary greatly in size and saying “4” (small? medium? large? how many pounds?) just doesn’t give enough info to know the correct amount of glaze, serving size, and nutritional information. Please be more specific. Thanks!
Thank you, Virginia! This is a great twist on sweet potatos with just the right amount of heat. Found the gochogaru at a local Korean grocery store. I can’t wait to use it in other recipes. No changes; made it as described, except I snuck in a few purple yams and they were just as great.