Roasted Sweet Potatoes With Miso Orange And Sesame Recipes

KYOTO ROASTED SWEET POTATOES WITH MISO, GINGER AND SCALLIONS

Steps:

• Preheat oven to 425F
• Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan, cut side down. Brush or spray the skin sides with olive oil.
• Roast 30-40 minutes until fork tender (check at 30 mins, keeping in mind they need may need longer if very large) When tender, flip over and broil if they need more caramelization. Adding little color ( or char) around the edges is good here.
• While they are roasting make the Shallot Ginger Miso "butter". Heat the oil, butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and using a fork, mash and it into the mixture, breaking it up as much as possible. It won't get creamy, just mash the miso as best you can with the fork into the tiniest little bits, and let these bits get slightly crispy, sautéing 2 minutes or so. Turn heat off.
• When sweet potatoes are caramelized to your liking, place on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, (so miso butter can get down inside) then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful "brown bits" ( shallot, ginger, miso).
• Sprinkle with a little finishing salt ( I really like using smoked Maldon Salt here) and sprinkle with chopped scallions.
• Enjoy as a side dish or as a vegan main, along with a salad.
• This would be tasty with Teryaki Salmon and Bokchoy or Miso Baked Tofu

MISO GLAZED SWEET POTATOES

Steps:

• Line a sheet pan with parchment paper and preheat the oven to 415°F degrees spread the potatoes out evenly.
• Bake for 15 minutes, give them a toss so they cook evenly and roast for 15-20 more minutes or until golden brown and cooked through, but not mushy. Check and taste one with a fork before removing.
• Meanwhile, make the glaze. Add all of the ingredients to a bowl and whisk until completely smooth.
• Let the potatoes cool for about 5 minutes and then add to a large pan with the glaze over low heat. Cook for just a couple of minutes so that the glaze thickens up a bit, but doesn't cook away.
• Serve immediately. Add additional sesame seeds for garnish if desired. These are delicious on their own or they would go great as an entire meal served in a bowl with rice and other veggies.

ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
• Roast in the preheated oven until cooked through, about 35 minutes.
• Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
• Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
• Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

ROASTED SWEET POTATOES WITH MISO, ORANGE, AND SESAME

Steps:

• Preheat the oven to 350°F. Pierce the sweet potatoes with a fork and bake until tender, 30 to 40 minutes. While they're baking, make the sauce. In a saucepan over medium-low heat, combine the orange juice, water, ginger, miso, soy sauce, garlic, and brown sugar. Cook until the sauce reduces and is thick enough to coat the back of a spoon, about 15 minutes. Set aside.
• When the sweet potatoes are cool enough to touch, slice them in half lengthwise and lay them face up on a sheet pan. Spoon the sauce over the flesh of the potatoes, sprinkle with the sesame seeds, and broil until the sesame seeds are toasted.