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Inspired by the flavors and textures of Japanese tempura, this easy side dish has cubed sweet potatoes tossed in a savory mixture of olive oil, mirin, soy sauce, ginger, and garlic that turns into a sticky glaze while the sweet potatoes roast. It’s finished with a crispy panko-breadcrumb topping and sliced scallions. Serve it as a tasty complement to a Five-Spice Roasted Chicken.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...