Yam Yakitori With Pineapple Glaze

• 2 pounds small fingerling sweet potatoes (about 6 7- x 1 1/2-in. potatoes)
• 1/2 cup pineapple juice
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup soy sauce
• 2 teaspoons light brown sugar
• 8 (8-in.) wooden skewers, soaked in water 30 minutes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup thinly sliced scallions (from 2 scallions)

1. Preheat oven to 425u0b0F. Pierce potatoes several times with a fork. Arrange in a single layer in a rimmed baking sheet, and bake in preheated oven until just tender, 25 to 30 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
2. Meanwhile, combine pineapple juice, mirin, sake, soy sauce, and brown sugar in a small saucepan over medium, and simmer, stirring often, until thickened, 10 to 15 minutes. Remove from heat; set aside.
3. Peel sweet potatoes, and cut crosswise into 1-inch pieces, discarding ends.
4. Preheat grill to medium (350u0b0F to 400u0b0F). Skewer sweet potato pieces. Brush with oil, and sprinkle with salt and pepper; grill, uncovered, 3 minutes. Brush with some of the pineapple glaze, and continue grilling, turning every 2 to 3 minutes and brushing with glaze after each turn, until charred on both sides. Transfer to a serving platter, and sprinkle with scallions; drizzle evenly with 3/4 cup of the pineapple glaze. Serve immediately with remaining glaze.

fingerling sweet potatoes, pineapple juice, mirin, sake, soy sauce, light brown sugar, wooden skewers, olive oil, kosher salt, black pepper, scallions

Taken from www.myrecipes.com/recipe/yam-yakitori-with-pineapple-glaze (may not work)