These were inspired by the sweet potatoes from Teaism, which they serve with a miso dressing. However, these are much better, if I may say so myself. Teaism serves their sweet potatoes cold, and the texture gets rather mushy and gloppy. Roasting crisps the potatoes on the outside, but the inside is still soft and creamy. Mixing the dressing in right after they come out of the oven creates a glossy, sticky glaze.
Miso-glazed Sweet Potatoes
- 2 large sweet potatoes, cut into 2″ cubes
- 2 tablespoons vegetable oil
- 4 tablespoons of miso dressing from 101 Cookbooks
- 2 tablespoons miso
- 1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
- 2 tablespoons brown sugar (or honey or agave)
- 1/4 cup (brown) rice vinegar
- 1/3 cup mild flavored extra-virgin olive oil (I substituted vegetable oil)
- 1 teaspoon pure toasted sesame oil (optional)
1. Preheat oven to 400 F. Toss sweet potato cubes in vegetable oil. Pour into shallow baking dish and roast in the oven for 30 minutes or until tender.
2. Whisk together miso, mustard, brown sugar, and vinegar. I popped the bowl in the microwave for about 20 seconds to soften up the miso paste and make it easier to blend. Pour in a thin stream of oil while whisking vigorously to emulsify the dressing.
3. Toss warm sweet potatoes in 4 tablespoons of dressing (or to taste).