Roasted Chewy Japanese Sweet Potato Fries with Tangy Yuzu Glaze (No-Fail)
These oven-roasted Japanese sweet potato fries are perfectly chewy on the inside with crispy edges, tossed in a bright, tangy yuzu glaze. This no-fail recipe is a delightful, vegetarian appetizer that's both easy to make and packed with unique flavor.
Ingredients
Ingredients
- 2 lb Japanese sweet potatoes scrubbed and cut into 1/2-inch thick fry shapes
- 2 tbsp olive oil or avocado oil
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
- 2 tbsp yuzu juice fresh or bottled (no alcohol)
- 1 tbsp honey or maple syrup for vegan
- 1 tbsp rice vinegar unseasoned
- 1 tsp cornstarch dissolved in 1 tsp water
- 1 tsp toasted sesame seeds for garnish
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or an air fryer for 5-7 minutes to re-crisp; avoid the microwave as it will make them soggy. Make-Ahead: You can cut the sweet potatoes ahead of time and store them in a bowl of cold water in the refrigerator for up to 24 hours to prevent browning; drain and pat dry thoroughly before roasting. Variations: Add a pinch of cayenne pepper to the glaze for a spicy kick, or substitute the yuzu juice with fresh lemon or lime juice if unavailable. Serving Suggestion: These fries are perfect as an appetizer or a side dish, especially alongside grilled chicken or fish.