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Cranberry-Teriyaki Sweet Potato Satays

Cranberry-Teriyaki Sweet Potato SataysPerfect for fall and winter entertaining, this cranberry glazed sweet potato satay recipe was developed by Chef Ming Tsai of Blue Ginger Restaurant in Wellesley, Massachusetts.

Recipe Ingredients:

Cranberry-Teriyaki Glaze:
1 large red onion, sliced
1 tablespoon minced ginger
1 cup Craisins® Original Dried Cranberries
Zest and juice of 1 orange
1 cup naturally brewed soy sauce
2 cups Ocean Spray® Cranberry Juice Cocktail
1/2 cup granulated sugar
1/4 cup Grapeseed or cranola oil for cooking
Kosher salt and freshly ground black pepper, to taste

Sweet Potato Satays:
2 large sweet potatoes or yams, baked with skin on, until al dente, about 45 minutes at 350°F (175°C)
1 cup Cranberry-Teriyaki Glaze
1/4 cup chopped chives
2 tablespoons sesame seeds
Satay skewers soaked in water

Cooking Directions:

  1. Prepare recipe for Cranberry-Teriyaki Glaze: In a sauce pan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes.
  2. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50% over low heat, about 10 to 15 minutes. Check for flavor.
  3. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in the oil. Do not blend super smooth. Check for flavor and adjust seasonings; set aside*.
  4. Prepare a hot and cleaned grill.
  5. Peel the potatoes whole and make 1/2-inch long slices. Skewer the potato slices and dip in the glaze. Sprinkle with chives and sesame seeds and grill on both sides until well colored, about 4 minutes a side.
  6. Serve satays stuck in a potato that has been sliced in half and used like a pin cushion.

Makes 4 appetizer servings.

*Sauce can be made up to two week in advance. Let come to room temperature, then transfer to a glass jar, seal and store in refrigerator.

Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant in Wellesley, Massachusetts.

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.