Honey-Teriyaki Sweet Potato Coins

Take ordinary sweet potatoes to the next level with a simple honey-spiked teriyaki glaze. I'm pretty sure you have all the ingredients in your refrigerator, so you can pull this side dish off in a snap. I partnered the "coins" with grilled chicken and steamed broccoli and dinner was a slam dunk.

Honey-Teriyaki Sweet Potato Coins

2 orange-fleshed sweet potatoes or yams, peeled and cut into 1/4-inch thick rounds
2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons soy sauce
1 tablespoon water
1 tablespoon honey
1 teaspoon liquid smoke
1 teaspoon rice vinegar
Pinch of garlic powder
Pinch of onion powder

Preheat the oven to 400 degrees. Line a baking pan with parchment paper or foil (you may need two baking pans so the sweet potato rounds don't overlap).
Place the sweet potato rounds in a large bowl and add the olive oil. Toss to coat.
Transfer the rounds to the prepared baking pan(s), in a single layer. Season with salt and pepper. Roast for 20 minutes.
Meanwhile, in a small saucepan, combine the soy sauce, water, honey, liquid smoke, vinegar, garlic powder, and onion powder. Set the pan over medium heat and bring to a simmer. Simmer for 2 to 3 minutes, until the mixture reduces to a glaze, whisking almost constantly.
After the sweet potato rounds have roasted for 20 minutes, brush the glaze over top. Roast for 5 more minutes.

Serves 4