Roasted Sweet Potatoes with Teriyaki Sauce

Sometimes, I find that I love the side dish more than the main course (especially if it is a type of potato). It is not often that David agrees with me, though. We found ourselves agreeing that these sweet potatoes were way better that what we prepared for the main course! (I can't even remember what it was, which just proves my point!)

This recipe is for two servings, but it is very easy to adapt for more. 

1 large sweet potato, cut into bite sized cubes

1 tbsp gluten-free soy sauce

1 tbsp unseasoned rice vinegar

1 1/2 tbsp gluten-free teriyaki sauce

1 tbsp oil

Preheat oven to 375 degree.

Toss potatoes in oil. Spread evenly, in a single layer on a baking sheet, and cook for 35-40 minutes, until soft, and slightly browned. 

Meanwhile, combine soy sauce, vinegar, and teriyaki sauce.

Remove from over 5 minutes before potatoes should be done, and toss in teriyaki sauce mixture, and return to oven for remaining five minutes. Once done, remove and enjoy!