Sweet Potato Ribs Recipe
Make Sweet Potato Ribs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Sweet Potato Ribs
For the Sticky Glaze
To Finish & Garnish
Method
For the Sweet Potato Ribs
Preheat and prepare
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them. This ensures even roasting and easy cleanup.
Cut the sweet potatoes
Wash and dry the sweet potatoes. Slice each sweet potato lengthwise into 1/2-inch thick slabs. Then cut each slab into 1/2-inch-wide 'rib' strips about 3–4 inches long so they resemble short ribs.
Toss with seasoning and cornstarch
In a large bowl combine the olive oil, smoked paprika, ground cumin, garlic powder, brown sugar, salt, and black pepper. Whisk to form a paste. Add the cornstarch and mix until evenly distributed. Add the sweet potato ribs to the bowl and toss thoroughly to coat each piece in the seasoned oil-cornstarch mixture. The cornstarch helps create a slightly crisp exterior.
Arrange and roast
Spread the seasoned sweet potato ribs in a single layer on the prepared baking sheets, leaving space between pieces. Roast in the preheated oven for 20 minutes, then rotate the sheets and flip the pieces. Continue roasting another 10–12 minutes until the edges are golden and tender when pierced with a fork (total 30–32 minutes).
For the Sticky Glaze
While the sweet potatoes roast, make the glaze. In a small saucepan combine the apple cider vinegar, maple syrup, hoisin sauce, soy sauce, sriracha (or hot sauce), and water. Place over medium heat and bring to a gentle simmer, stirring to combine.
Allow the glaze to simmer 3–5 minutes until slightly thickened. If you prefer a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk it into the simmering glaze, cooking 1 minute more until glossy and syrupy. Remove from heat and set aside.
When the sweet potato ribs are nearly done (about 28–30 minutes in), brush or toss them with about half of the warm glaze, return to the oven for 3–4 minutes to set the glaze. Remove, brush with the remaining glaze so each piece is sticky and well-coated.
To Finish & Garnish
Transfer the glazed sweet potato ribs to a serving platter. Sprinkle with sesame seeds, scatter chopped cilantro and sliced green onions over the top. Serve with lemon or lime wedges on the side for a bright squeeze if desired.
Serve warm as an appetizer, snack, or side. They hold their texture best when served immediately but remain tasty at room temperature for up to 1 hour.