Cranberry-Teriyaki Sweet Potato Satays
Perfect 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.
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
- 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.
- 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.
- 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*.
- Prepare a hot and cleaned grill.
- 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.
- 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.