As soon as daylight savings ends, my body tells me: feed me sweet potatoes. They are comforting, filling, and full in vitamin A and C to help combat colds during the flu season (I also get a flu shot every year). In the retail world, not getting sick is crucial because from Thanksgiving to Christmas, we have to be on every day.
When I discovered this new condiment, 100% Black Garlic Glaze, I was so curious. The ingredients literally state: 100% Black Garlic. It's recommended to use on marinades and ice cream, but I found it most delicious to dress up my beloved sweet potatoes. I admit, I tried to marinate chicken with it, but it proved too mellow and the garlic flavor was lost. I found that slathering it on vegetables right before baking was a better application than marinating meat.
2 sweet potatoes, approximately 10 oz each
I like to use Japanese sweet potatoes (sometimes labeled, Okinawa), but whatever you can find at the store including the common Garnet should work
2 tbsp 100% Black Garlic Glaze
2 tbsp extra virgin olive oil
1 tbsp shio koji
1. Preheat oven to 350°F.
2. Boil sweet potatoes until tender (it will take approximately 30-40 to boil two potatoes). After boiling, wait about 20 min for the potatoes to cool down.
3. Cut into 1-2 inch bite-sized pieces and place in a mixing bowl.
4. Mix the Black Garlic Glaze, olive oil and shio koji in a small bowl.
5. Combine the glaze mixture with the potatoes and give it a light toss.
6. Place in a baking dish. I used a 9"x 9" Pyrex dish.
7. Bake for 20-30 minutes. Serve immediately.
Sweet potatoes are one of those power foods that also taste amazing. In this one dish, you get sweet and savory flavors, vitamins, and fiber. I was happy to discover that the sweet and umamiful black garlic glaze was a fitting complement to sweet potatoes.
Join us this Saturday for a free tasting of the glaze and our marmalades!