Sweet and Salty Asian Yams

Peel sweet potatoes. Halve, quarter, and then halve each quarter again.

Fill a large pot with water. Add a pinch of salt and put on the stove over high heat. When it boils, add sweet potato cubes and cook for 6–8 minutes. Potatoes should have begun to soften around the outside but should still be firm.

Empty potatoes into a colander. Drain and rinse thoroughly under cold water to halt the cooking process. Pat dry with paper towel.

Put a deep pan over medium heat and warm oil. Add garlic and stir until fragrant, 20 seconds. Add soy, Shao Xing, and then corn syrup or honey, stir together.

Chuck potatoes into the pan and increase heat to medium high. Frequently toss potatoes until glaze has thickened and clung to the potatoes, about 8–10 minutes. Lower heat if the glaze starts to burn.

If serving immediately, transfer to a dish and scatter with sesame seeds and cilantro (if using). Season with salt and pepper to taste. If serving later, transfer to an oven safe dish. Before serving, heat in the oven for 10–15 minutes at 400ºF. Garnish with sesame seeds and cilantro (if using).