We went to a fun restaurant in Chelsea the other day called Sticks’n Sushi (definitely worth a try if you are in the London area, there are a few of them I think) and one of the many delicious dishes we ate was a sweet potato skewer. I thought it would be a great idea for a make ahead canapé. I have fiddled around a bit, tasted quite a few and have settled on this. We all think it works. I hope you like it too:
Ingredients - makes about 12 with a medium (about 350g) sweet potato
1 sweet potato
4 tbsp mirin
3 tbsp soy (use Tamari for a gluten free version)
2 tsp soft brown sugar
1 tsp finely grated ginger
1 small clove garlic, finely chopped
1 spring onion
To make the marinade: gently heat the mirin, soy and sugar together, until the sugar has dissolved. Mix in the grated ginger and leave to cool.
Peel the sweet potato and slice (about 0.5 cm). Cut out small circles. I used the plain sided cutters from KitchenCraft. Or just cut small squares.
Add the sweet potato to the marinade and leave for about 30 minutes.
Bake the circles at 170° for 20 minutes. Turn the sweet potato circles over and brush with some more teriyaki sauce and cook for 10 more minutes or so, until tender.
Push 2 sweet potato discs onto each bamboo skewer, brush with a little more teriyaki and cook at 190° for 5 minutes until hot - the skewers are fine in the oven for this short time.
Season lightly, sprinkle over the sesame seeds and finally the spring onion rings and serve.