My F&W
quick save (...)

Sweet Potato Packets

  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN

The sweet potatoes can also be baked in parchment paper; simply pleat the edges of the paper instead of crimping. Be careful when opening the packets at the table—they will be full of steam.

Plus: More Vegetable Recipes and Tips

  1. 3 tablespoons sesame seeds
  2. 6 tablespoons unsalted butter
  3. 2 sweet potatoes ( 3/4 pound each), peeled and sliced crosswise 1/4 inch thick
  4. 3 tablespoons soy sauce
  5. 2 garlic cloves, thinly sliced
  6. 3 scallions, cut into 1-inch lengths
  7. Salt and freshly ground pepper
  1. Preheat the oven to 350°. In a small skillet, toast the sesame seeds over moderate heat, stirring, until fragrant and golden, about 2 minutes.
  2. Set out six 16-by-12-inch sheets of foil, shiny side down, with the shorter edges facing you. Spread about 1 teaspoon of the butter in the center of the bottom half of each sheet. Mound the sweet potatoes on the buttered areas and sprinkle with the sesame seeds, soy sauce, garlic and scallions. Season with salt and pepper and dot with the remaining butter.
  3. Fold over the top of the foil to enclose the potatoes and crimp the edges to seal. Slide the 6 packets onto 2 large baking sheets and bake for 30 minutes, reversing the pans halfway through, until the packets are puffed and the potatoes are tender. Transfer to plates and serve.
Make Ahead The packets can be assembled up to 6 hours before baking. Serve With Teriyaki Beef
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.