Best Roasted Sweet Potatoes With Miso Orange And Sesame Recipes

MISO GLAZED JAPANESE SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Leave the skins on the potatoes and cut away any spots or blemishes, then cut into 1½ inch cubes, skin left on. Place into a large bowl as you cut and drizzle on some of the oil to coat, which will stop them from oxidizing (turning brown) in the air. Continue cutting and oiling using up all of the oil.
• Sprinkle on the pepper as you toss the oiled potatoes so the pepper gets distributed evenly. Then pour out onto a foil lined sheet pan and place in the oven in a single layer. Roast for 20 minutes, remove from oven and flip the potatoes then roast for 15 minutes more or until tender.
• While potatoes are roasting, make the glaze by heating a large skillet or sauté pan over medium heat with the butter and sesame oil. Add garlic and cook for two minutes then remove from heat and stir in the miso, soy, brown sugar and water. Stir to mix then set aside. It won't look like much but it is just enough to glaze the potatoes.
• When the potatoes come out of the oven, return the skillet to high heat and pour in the cooked potatoes, including any oil left on the sheet pan.
• Use a rubber spatula or turner and gently toss the potatoes and glaze until they are coated. Cook just long enough to crisp them up a bit then remove from heat and sprinkle on the sesame seeds while tossing with the spatula. The seeds will stick to all wet surfaces. If you wait too long, the potato surface will dry and the sesame seeds won't stick.
• Serve immediately.

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

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.

ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potato halves in a large bowl and set aside. In a small saucepan, melt the butter over low heat. Add the sugar and allspice and stir until melted and combined. Pour the spiced butter over the potatoes. Season with salt and pepper. Toss to coat. Put the potatoes on a rimmed baking sheet.
• Roast until the potatoes are tender, turning once, about 45 minutes depending on the size of the potatoes. Transfer to a warmed platter and drizzle over any accumulated pan juices. Taste and adjust for seasoning with salt and pepper. Serve immediately.