White Sweet Potatoes with Mirin and Honey

Ingredients

• 4 servings sea salt (preferably Maldon)
• 2 teaspoons corn oil 
• 2 tablespoons honey 
• 0.5 teaspoon kosher salt 
• 0.5 cup rice wine sweet ( Japanese rice wine)
• 2 tablespoons butter unsalted
• 1 tablespoon vinegar white
• 2 large sweet potatoes white ( 2 pounds total)

Equipment

• bowl
• frying pan
• oven
• whisk
• plastic wrap
• aluminum foil
• microwave
• oven mitt

Directions

1. Preheat oven to 450°F.
2. Place a well-seasoned8"-10" cast-iron skillet in oven.
3. Pierce potatoes in several spots witha fork. Microwave sweet potatoes onhigh for 5 minutes. (Alternatively, wrapsweet potatoes in foil and bake at 450°Funtil tender around edges but still hard incenter, 30-35 minutes.)
4. Transfer potatoesto a large bowl and cover with plastic wrap.
5. Let sit for 5 minutes.
6. Whisk mirin, honey, vinegar, and salt ina medium bowl. Peel sweet potatoes andcut crosswise into 1"-1 1/2"-thick rounds.
7. Addto mirin mixture; toss to coat.
8. Using oven mitts, carefully removeheated skillet from oven; add oil and swirlpan to coat.
9. Add sweet potatoes and mirinmixture to skillet, arranging potatoescut side down.
10. Bake until sweet potatoesare caramelized on one side, 15-20 minutes.Turn sweet potatoes, rotating them aroundpan to avoid hot spots, and cook untiltender and caramelized, 5-7 minutes longer.
11. Transfer sweet potatoes to a platter.
12. Add 2 tablespoons water to skillet, scrapingup browned bits.
13. Add butter, swirling panto melt and combine.
14. Pour sauce oversweet potatoes. Season with salt.