Sweet potato towers
Tasty teriyaki towers made with sweet potato, crispy bacon, courgette, melted Gouda and an aromatic Kikkoman Teriyaki BBQ-Sauce with Honey glaze and served with a creamy soy dip. Perfect for any occasion, especially on the move.
Preparation
Step 1
1 tbsp vegetable oil – 300 g sweet potatoes – 200 g courgette – 4 tbsp Kikkoman Teriyaki BBQ-Sauce with Honey – 100 g sliced bacon – 100 g grated Gouda
Preheat the oven to 180 °C and grease a muffin tin with oil. Peel the sweet potatoes and slice them thinly along with the courgette. Coat with Kikkoman Teriyaki BBQ-Sauce Honey. Cut the bacon into pieces. Layer the sweet potatoes, courgette, bacon and Gouda alternately in the muffin tin and bake for about 25 minutes.
Step 2
80 g cream cheese – 1 tbsp mayonnaise – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Mix all the ingredients to make a dip.
Step 3
1 tbsp freshly chopped thyme – Freshly ground pepper
Remove the sweet potato towers from the mould and secure with wooden skewers. Sprinkle them with thyme and pepper and serve with the dip.
Recipe-ID: 1287
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/9/d/csm_Kikkoman_Teriyaki_BBQ-Sauce_with_Honey_250ml_EN_b5c7bab2b3.webp "[Translate to Englisch (EU):]")
1 tbsp vegetable oil – 300 g sweet potatoes – 200 g courgette – 4 tbsp Kikkoman Teriyaki BBQ-Sauce with Honey – 100 g sliced bacon – 100 g grated Gouda
Preheat the oven to 180 °C and grease a muffin tin with oil. Peel the sweet potatoes and slice them thinly along with the courgette. Coat with Kikkoman Teriyaki BBQ-Sauce Honey. Cut the bacon into pieces. Layer the sweet potatoes, courgette, bacon and Gouda alternately in the muffin tin and bake for about 25 minutes.
80 g cream cheese – 1 tbsp mayonnaise – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Mix all the ingredients to make a dip.
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