Soy–Lime Caramel Glaze (the Kamote Cue Method)

This lacquering glaze borrows the logic of kamote cue, the Filipino street snack in which sweet potato is caramelized in sugar. Start by cooking sugar and a little water to a light amber caramel without stirring, then carefully whisk in soy sauce and lime juice off the heat. The cold, acidic liquids will sputter and the caramel may seize into lumps; returning the pan to low heat dissolves it back into a smooth, pourable glaze. A knob of butter whisked in at the end adds gloss. Spooned over seared sweet potato and reduced, it lacquers into a glossy, savoury-sweet coat that carries the char of the original.