Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons rice-wine vinegar (not seasoned)
1/4 teaspoon toasted sesame oil
4 medium sweet potatoes, (about 2 pounds total), peeled and cut into 3/4-inch-thick wedges
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon coarse salt
1 1/2 teaspoons sesame seeds
Preparation
Make the dipping sauce: Stir together soy sauce, vinegar, and sesame oil in a small bowl. Set aside.
Make the sweet potato wedges: Preheat oven to 500 degrees. Toss sweet potatoes with oil and salt in a large bowl. Arrange in a single layer on a baking sheet. Roast, turning once, until tender and slightly browned, about 20 minutes. Transfer to serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.
