Soy Sweet Potato Wedges



Serving size

6 ounces sweet potatoes
45 Minutes

This recipe can be multiplied or divided by 2. Leftovers are good hot or cold.

Soy Sweet Potato Wedges


1 tsp. Sesame oil
12 ounce Yam, raw (cut lengthwise into wedges)
2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 tsp.. Sesame seeds


Place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add the sesame oil, swirl to coat the pan, and add the yams.

Roast for 15 minutes. Toss occasionally.

Remove the pan from the oven and add the soy sauce and black pepper.

Toss well to coat and return the pan to the oven to roast another 5 to 10 minutes, or until the yams are tender.

Serve topped with sesame seeds.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce instead of soy sauce.


This is a low sodium recipe.

Recipe Notes

Everybody uses the term sweet potato, but most of what we are actually eating are yams. True sweet potatoes might not make as good a version of this – they don’t have the silky, sweet, and creamy texture that yams do when cooked.

"Smell brings to mind... a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years."

Diane Ackerman, Writer