Teaism’s Miso-glazed Sweet Potatoes

Bake the sweet potatoes:

4 large sweet potatoes
Canola oil, as needed

Preheat the oven to 400 degrees. Peel the sweet potatoes and chop them into 1½-inch chunks. Toss with enough canola oil to coat the potatoes lightly but evenly. Add the potatoes to a small baking pan; you want to crowd the potatoes in the pan to help them steam. Bake for 25 minutes, then let cool.

Make the sesame-miso dressing:

1?3 cup yellow miso paste
2?3 cup tahini
1 cup water
¼ cup mirin
3 tablespoons sugar

Mix all the ingredients in a large bowl. Whisk until completely blended. Taste and adjust seasoning with sugar. This dressing is best if it’s prepared and kept overnight to allow the flavors to mingle.

To serve, portion the baked sweet potatoes onto each plate, and drizzle with sesame-miso dressing.

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