White Sweet Potatoes With Mirin And Honey

• 2 large white sweet potatoes (about 2 pounds total)
• 1/2 cup mirin (sweet Japanese rice wine)
• 2 tablespoons honey
• 1 tablespoon distilled white vinegar
• 1/2 teaspoon kosher salt
• 2 teaspoons corn oil
• 2 tablespoons unsalted butter
• Coarse sea salt (preferably Maldon)
• Mirin is available in the Asian foods section of some supermarkets and at Japanese markets.

1. Preheat oven to 450u0b0F. Place a well-seasoned 8"-10" cast-iron skillet in oven.
2. Pierce potatoes in several spots with a fork. Microwave sweet potatoes on high for 5 minutes. (Alternatively, wrap sweet potatoes in foil and bake at 450u0b0F until tender around edges but still hard in center, 30-35 minutes.) Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
3. Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1"-1 1/2"-thick rounds. Add to mirin mixture; toss to coat.
4. Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15-20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5-7 minutes longer.
5. Transfer sweet potatoes to a platter. Add 2 tablespoons water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.

white sweet potatoes, mirin, honey, white vinegar, kosher salt, corn oil, unsalted butter, salt, section of some supermarkets

Taken from www.epicurious.com/recipes/food/views/white-sweet-potatoes-with-mirin-and-honey-388730 (may not work)