Ingredients for White Sweet Potatoes with Mirin and Honey

• 2 large white sweet potatoes (about 900g total)

• 120ml mirin (sweet Japanese rice wine)

• 2 tablespoons honey

• 1 tablespoon distilled white vinegar

• 1/2 teskedar kosher salt

• 2 teaspoons corn oil

• 2 matskedar osaltat smör

• Coarse sea salt (preferably Maldon)

• Ingredient info: Mirin is available in the Asian foods section of some supermarkets and at Japanese markets.

Preheat oven to 232°C. Place a well-seasoned 8"-10" cast-iron skillet in oven.

Pierce potatoes in several spots with a fork. Microwave sweet potatoes on high for 5 minutes. (Alternatively, wrap sweet potatoes in foil and bake at 232°C until tender around edges but still hard in centre, 30-35 minutes.) Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.

Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1"-1 1/2"-thick rounds. Add to mirin mixture; toss to coat.

Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15-20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5-7 minutes longer.

Transfer sweet potatoes to a platter. Add 2 tablespoons water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.

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