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Recipe
Teriyaki Roasted Sweet Potatoes
Ingredients (50 and 100 Servings)
50 Servings
11 pounds Raw sweet potatoes, 1-inch dice
1 ½ cups Kikkoman Less Sodium Teriyaki Marinade & Sauce
½ cup Vegetable oil
½ cup Fresh cilantro, chopped
½ cup Fresh green onions, thinly sliced
1 ounce (3 tablespoons) Sesame seeds, toasted
100 Servings
22 pounds Raw sweet potatoes, 1-inch dice
3 cups Kikkoman Less Sodium Teriyaki Marinade & Sauce
1 cup Vegetable oil
1 cup Fresh cilantro, chopped
1 cup Fresh green onions, thinly sliced
2 ounces (6 tablespoons) Sesame seeds, toasted
Instructions
Spray full size sheet pans with pan release spray. For 50 servings use 2 sheet pans, for 100 servings use 4 sheet pans.
Combine the diced sweet potatoes, Kikkoman Less Sodium Teriyaki Marinade & Sauce, and vegetable oil. Mix until potatoes are evenly coated. Divide the potatoes evenly between the prepared sheet pans.
Bake in a pre-heated 375°F oven for 20 minutes. Remove from the oven and stir. Bake for an additional 10-20 minutes, or until the sweet potatoes are tender and caramelized. Remove from the oven and transfer the potatoes to full size 2-inch steamtable pans. Hold hot at or above 140°F until service.
Just before service sprinkle each pan of potatoes with chopped cilantro, sliced green onions and toasted sesame seeds. Serve immediately.
