Best Miso Seared Sweet Potatoes Recipes

Miso-Seared Sweet Potatoes image

Provided by Damaris Phillips

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 3

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.

Silky Miso Sweet Potatoes image

Provided by Martha Stewart

Number Of Ingredients 4

1 1/4 pounds sweet potatoes
3 tablespoons white miso
1/2 cup chicken stock
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Prick potatoes all over using the tines of a fork. Place potatoes on prepared baking sheet and roast until very soft, 45 to 60 minutes. Remove from oven and let cool slightly.
When potatoes are cool enough to handle, scoop out flesh and transfer to the bowl of a food processor; you should have about 1 1/2 cups flesh. Discard skins. Process sweet potato until smooth.
In a small bowl, whisk together miso and chicken stock. Add to bowl of food processor with sweet potatoes; process until well combined. Transfer to a medium saucepan and place over medium heat; cook, stirring, until potatoes are heated through. Season with salt and pepper and serve immediately.