By Brenda Storch, Messianic Rebbetzin of The Tabernacle
This is a yummy sweet potato recipe that I found in the February “Israel Today” magazine. Hope you enjoy it as much as Rabbi and I did.
3-4 Sweet potatoes,
cut into large cubes
2 cups of mushrooms, quartered
½ garlic bulb, cut into slices
1 white onion
½ cup sesame seeds
1 teaspoon ground black pepper
1 cup roasted peanuts (optional)
2 tablespoons honey
¼ cup soy sauce
¼ cup olive oil
¼ cup sweet and sour chili sauce
(I used some duck sauce with some crushed red pepper)
¼ cup warm water
1 cup fresh sprouts
Chop the white onion and place the pieces in a deep baking dish. Pour the olive oil, soy sauce, honey, chili sauce and water over it. Add the black pepper, sesame seeds and peanuts and stir well.
Add the sweet potato cubes and the mushrooms and mix well so the flavors become combined. Set aside for half an hour, then mix well again.
Preheat the oven to 400°. When hot, put the dish in the oven, but don’t leave the kitchen. After 5 minutes, while the potatoes are still firm, mix everything again, and then bake for 20 minutes.
Use toothpicks or another wooden utensil to check if the potatoes are soft all the way through. To serve, sprinkle the sprouts over the top while still hot.