Roast Teriyaki Sweet Potatoes


We crave these sweet potatoes roasted until mouthwateringly tender and then slathered with spicy, gingery teriyaki. Green onions and cilantro (coriander) add a savory note, and cashews and sesame seeds add crunch. We like the look of black sesame here, but toasted white sesame would be just as flavorful. Serve these alongside your favorite plant-based roast or main.


  • 2 large sweet potatoes (11 to 12 ounces/310 to 335g each), scrubbed
  • 1/3 cup (80ml) Wicked Foods™ Wicked Sticky Teriyaki Sauce
  • 1/3 cup (50g) cashews, chopped
  • 1/4 cup (5g) cilantro (coriander) leaves
  • 2 green onions, thinly sliced
  • Black sesame seeds for sprinkling


  1. Preheat the oven to 400°F/200°C. Line a small sheet pan with parchment paper.
  2. Split the potatoes lengthwise and set them on the sheet pan cut-side down. Roast until the potatoes are very tender and juice starts bubbling around them on the pan, 40 to 45 minutes. Flip the potatoes so they’re cut-side up. Drizzle each potato half with a generous tablespoon (about 20ml) teriyaki sauce and bake until glazed, about 5 minutes longer.
  3. Sprinkle each potato half with cashews, cilantro, green onions and sesame seeds.

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