Best Miso Pork On A Sweet Potato Recipes

ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER

Roasted Sweet Potatoes with Sweet Miso-Scallion Butter image

Sweet potatoes are roasted in the oven, then smeared with a sweet and savory miso butter.

Provided by Diana71

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
2 sweet potatoes, halved lengthwise
2 teaspoons olive oil
2 tablespoons coconut oil
¼ cup diced sweet onion
1 tablespoon minced fresh ginger root
1 tablespoon white (shiro) miso
1 tablespoon soy sauce
2 tablespoons brown sugar
1 scallion, sliced

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.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 38.5 g, Fat 9.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 424.2 mg, Sugar 13.9 g

MISO-SEARED SWEET POTATOES

Miso-Seared Sweet Potatoes image

Provided by Damaris Phillips

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 3

Ingredients

2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch-thick coins
4 tablespoons instant white miso or miso paste slightly thinned with water
Coconut oil, for cooking

Steps:

Toss the sweet potatoes with 2 tablespoons miso in a large bowl.
In a cast-iron skillet over medium-low heat, melt enough coconut oil to coat the bottom, about 2 tablespoons. When the oil is hot, add the sweet potatoes and sear on one side until dark brown, 3 to 4 minutes. Flip and repeat on the other side, cooking until tender, about 5 minutes more. Evenly spoon the remaining miso on top of each piece of potato and cook for 1 minute more. Serve immediately.
Cook¿s Note: If you find that the potatoes are not cooked through, finish cooking them in the oven at 350 degrees F until tender, 5 to 10 minutes.