Roasted Sweet Potato with Miso Tahini Sauce
As I’m typing this, I wonder if I’ve let out the biggest cooking secret…
This is a SUPER easy recipe, requiring ingredients that are fairly shelf stable, you can always have this as a back up
Plus did I mention this is plant based?!
Ingredients:
2 small to medium size Sweet Potatoes (No need to peel if you don’t mind the texture, I personally don’t! less work and extra fiber :) )
2-3 tbps Olive OIl
2 tbsp Miso
2 tbsp Tahini
2 tsp of Rice Vinegar
Optional:
2 Scallions, chopped, for garnish
Sesame Seeds, for garnish
What’s Next:
Preheat the oven to 400 degrees
Cut the sweet potatoes into pieces, depending on your preference, either just 1 inch cubes or semi circles with 1/2 thickness are ok. Drizzle some olive oil into a baking dish/pyrex or onto aluminum foil on a baking sheet, place the cut potatoes as 1 layer and lightly salt
Put the sweet potatoes into the oven. I like to place it on the low rack and then half way through flip the pieces. Bake for 15-20 minutes depending on the size of your sweet potatoes.
Meanwhile, mix miso, tahini and rice vinegar in a small bowl. Depending on how salty your miso is, you might want to add more tahini or vinegar, or even water. This is completely up to your taste.
Remove the sweet potatoes from the oven. Serve with sauce, and garnishes!