These were a hit as a side dish with the honey teriyaki chicken, so here's the super-simple recipe.
Garam Masala Satoimo
1-2 sweet potatoes
Garam Masala spice blend
Dark sesame oil (a scant teaspoon)
Preheat the oven to 375 F.
Slice the sweet potato(es) (I had a large purple Japanese satoimo in the fridge) into 1/4" thick slices, skin-on. For ease of eating, I wound up halving some of the larger slices. Toss in a bowl or Ziploc with water, cover and microwave until al dente. (I used a Ziploc and a half cup of water on high for 3 minutes. Your microwave will dictate the time on this - ours is probably a 1000-watt model that's 20+ years old. It is not a high-powered appliance.)
Drain the potatoes and set aside to cool. Once cool enough to touch, toss with a tablespoon or so of olive oil, and arrange on a foil-lined cookie sheet.(Easy cleanup!)
Sprinkle garam masala over the potatoes.
Sprinkle a pinch of salt over the potatoes.
Sprinkle the sesame oil over the potatoes.
Pop in the oven (middle rack) for 20-25 minutes, rotating the pan at least once if your oven is finicky like ours and heats unevenly from front to back.
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