Copycat Flower Child Red Chili Glazed Sweet Potatoes

Fast 4-ingredient copycat of Flower Child’s red chili glazed sweet potatoes: dry-roasted cubes are tossed in warm honey soy ginger marinade with bok choy and topped with sesame.

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Step 1

Roast the potatoes: Preheat your oven to 450°F. Place the cubed sweet potatoes on a parchment-lined baking sheet without oil (dry roast). Roast for 25 to 30 minutes, tossing halfway through, until tender and lightly browned.

Step 2

Heat the sauce: Pour about 1/2 cup to 1 cup of the honey soy ginger marinade into a large sauté pan over medium heat until it bubbles and warms through.

Step 3

Glaze the potatoes: Add the roasted sweet potatoes to the simmering sauce, tossing gently for about a minute until every piece is coated and the glaze reduces slightly.

Step 4

Add the greens: Throw in the sliced bok choy and cook for 1 to 2 more minutes until the greens are tender and the sauce clings tightly to the potatoes.

Step 5

Garnish and serve: Remove from heat, top with toasted sesame seeds, and let the dish cool slightly as the glaze thickens up.