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Lunch recipe · from the recipe book

Ginger Sesame Skillet Sweet Potatoes

Golden, tender sweet potato cubes with crisp edges, glazed in a savory-sweet ginger, garlic and toasted sesame sauce with fresh green onion.

Ginger Sesame Skillet Sweet Potatoes

Ingredients

  • 4½ medium560 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1½ tbsp18 gCanola oil
  • ¼ cup60 gWater
  • 2 tbsp grated12 gFresh gingerpeeled and finely grated
  • 2 cloves6 gGarlicminced
  • 1 tbsp15 gLow-sodium soy sauce
  • 1½ tsp10 gMaple syrup
  • 2 tsp10 gLime juice
  • 1⅛ tsp5 gToasted sesame oil
  • 2¾ tsp8 gSesame seeds
  • 1½ medium20 gGreen onionsthinly sliced
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Prepare everything first: cube the sweet potato, grate the ginger, mince the garlic and slice the green onion.
  2. Make the glaze: in a small bowl, stir together the low-sodium soy sauce, maple syrup, lime juice and toasted sesame oil. Set aside.
  3. Toast the sesame seeds in a dry large skillet over medium heat for 2 to 3 minutes, stirring, until golden. Tip them onto a plate and set aside.
  4. Heat the canola oil in the same skillet over medium-high heat. Add the sweet potato in an even layer and cook without stirring for 4 minutes, until browned on the bottom.
  5. Stir the sweet potato, add the water, cover and cook over medium heat for 6 to 8 minutes, until a fork slides in easily and the water has evaporated.
  6. Uncover, push the sweet potato to the sides, and add the ginger, garlic and red pepper flakes to the center. Cook for 1 minute, until fragrant, then toss with the sweet potato.
  7. Pour in the soy-sesame glaze and toss for 1 to 2 minutes, until it coats the sweet potato and turns glossy.
  8. Take the skillet off the heat, sprinkle with the toasted sesame seeds and green onion, and serve warm.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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