Lychee & Ginger Glazed Sweet Potato Skewers
These vibrant skewers offer a delightful sweet and sour punch, perfect for a light appetizer. Sweet potatoes are roasted until tender and then tossed in a tangy lychee-ginger glaze, creating a unique flavor profile.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
250 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Peel the sweet potatoes and cut them into 1-inch cubes. Toss the sweet potato cubes with vegetable oil, salt, and pepper on the prepared baking sheet.
~10 min - 3
Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
~25 min - 4
While the sweet potatoes are roasting, prepare the glaze. In a small saucepan, combine the drained lychees (roughly chop if large), grated ginger, rice vinegar, honey, soy sauce, and sesame oil. Heat over medium heat, stirring occasionally, until the honey is dissolved and the glaze is slightly thickened, about 5 minutes.
~5 min - 5
Once the sweet potatoes are roasted, let them cool for a few minutes. Thread the sweet potato cubes onto skewers.
~3 min - 6
Brush the glaze generously over the sweet potato skewers. Serve immediately.
Tips
- For an extra burst of flavor, you can add a pinch of red pepper flakes to the glaze for a subtle kick.
- These skewers are best served warm, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated.
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