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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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Roasted Sweet Potatoes With Miso Sauce.

This is another one of those dishes that is so simple, it feels silly to call it a recipe.  But simple or not, it’s delicious, so it’s worth sharing.  When we were in Old Town last month, I ate something similar at Teaism, and immediately announced that I was going to remake it when I got home. 

Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

I actually remade it for Cullen’s birthday party a few weeks ago, but I’m just now finally measuring, writing down ingredients, and photographing so I can share with you guys.  It was the hit of our party – with both adults and the babies – and a few different friends have been hounding me for the details.  So here they are, in all their simplicity. 

Roasted Sweet Potatoes with Miso Sauce

by Emily Malone

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Ingredients (4-6 servings)

    For the Potatoes
    • 4-6 medium sweet potatoes
    • 1-2 tablespoons olive oil
    • sea salt
    For the Sauce
    • 3 tablespoons white or yellow miso paste (I used chickpea miso)
    • 3 tablespoons tahini
    • 1 tablespoon lemon juice
    • 3/4 cup water

    Instructions

    Preheat the oven to 375 degrees. I used the serving suggestion of 4-6 sweet potatoes, but really, you can roast however many you like. The sauce keeps well in the fridge for about 7 days, so you don’t have to use it all at one.

    Dice the potatoes into even, bite sized pieces. When roasting, always try to get the pieces as similar in size as possible, in order to get even cooking.  Place diced sweet potatoes in a single layer on a sheet pan, and drizzle generously with olive oil and salt.

    Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

    Roast for 30-40 minutes until your potatoes are soft and have developed a good amount of color. Stir once halfway through the cook time.

    While the potatoes roast, make your sauce. Add all sauce ingredients to a sauce pan and turn heat to medium-low.

    Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

    Slowly whisk over low heat – the tahini and miso will be thick at first, but should break down into a smooth sauce. Keep whisking to get rid of all lumps and bumps.

    IMG_0432 (640x427)

    If the sauce is too thick, you can thin out with additional water if needed. Since miso has a naturally salty flavor, you shouldn’t need any additional salt.  Pour the sauce into a container that can be sealed in the refrigerator (in case of leftovers!). 

    IMG_0436 (426x640)

    This recipe makes about 1.5 cups of sauce, and will keep for a week when refrigerated. 

    Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

    Once the sweet potatoes are ready, toss with sauce and dig in! Easy at that!

    Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

    For our batch, I roasted four large sweet potatoes, and the final product never even made it to the dinner table.  Cullen ended up eating about half of it for his dinner, and Casey and I ate the rest straight out of the bowl. 

    Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

    After gobbling up his sweet potatoes, Cullen started tossing all of his avocado and tofu off of the high chair (his new favorite thing).  If I offered him a bite of anything else, he pulled it out of his mouth and or spit it back out.  Then I dipped some tofu in the miso sauce, and he immediately chowed down.  He finished the rest of his dinner drenched in sauce.  So what I’m saying is…the sauce is magical. 

    Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

    This is a great side dish with dinner served immediately, but it’s also delicious the next day.  We had some leftovers after Cullen’s party, and I ate the rest of the sweet potatoes the day after – still just as good chilled!

    Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

    The leftover sauce goes a long way – I’ve been pouring it over bowls of quinoa or rice for my lunches, and drizzling it on veggies at night.  Miso and tahini are two of my favorite flavors, so I could eat this sauce on just about anything.  But sweet potatoes are definitely a good start.

    Roasted Sweet Potatoes with Miso Sauce by Daily Garnish

    Enjoy!

    PS – For my Babble-reading friends, now that Cullen is one, I have graduated from Baby’s First Year, and am now blogging over at Toddler Times!  I hope you’ll continue to follow our journey over there.  Thanks!

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    83 Comments so far
    Leave a comment

    Michelle@PeachyPalate     at 2:55 am

    Need to get myself some miso! I didn’t know there were different kinds..is chickpea miso your preference?

    [Reply]

    Emily Malone Reply:

    I like chickpea the best – it’s pretty mild.

    [Reply]

    Justeen     at 4:50 am

    I have been waiting for you to post this recipe ever since you posted pictures from Cullen’s birthday party – it looks sooo delicious!

    [Reply]

    Lea @ Greens and Coffee Beans     at 5:26 am

    Those sweet potatoes look awesome! I’ve never cooked with miso before but this recipe might convince me too, it looks so easy and delicious!

    [Reply]

    Maya     at 5:28 am

    I’ve been waiting for this one! Can’t wait to try it!

    [Reply]

    Maya Reply:

    Made this last night and it was delicious! I also roasted beets (not as good with the sauce) and made the cauliflower dish you served at Cullen’s party, and the cauliflower with the miso sauce turned out to be our favorite! I also put the miso sauce on some grilled chicken breast strips (for any non-vegetarians out there) and it was really good with that too. Just about to eat a mixture of the cauliflowers, sweet potatoes, and chicken with the miso sauce for leftovers! :)

    [Reply]

    Lauren     at 5:30 am

    Oh yum! Miso anything is worth making. :)

    [Reply]

    Emily Malone Reply:

    Agreed!

    [Reply]

    Caitlin     at 5:56 am

    This is so simple!! I’ll have to give this a try.

    On a side note: I’m always searching for natural beauty and shower products that aren’t tested on animals and I was wondering if you’d consider doing a post on what it is you use and love.

    [Reply]

    Elyse Reply:

    Oh yes, I second this! And thanks for the recipe, it looks amazing!

    [Reply]

    Emily Malone Reply:

    I did a post on this when I was doing the Being Pregnant blog on Babble. I will see if I can dig up the link!

    [Reply]

    Heather's Creative Concoctions     at 6:35 am

    Simple or not this is so delicious. When you first talked about it without the recipe I had to have it and just mashed a sweet potato with miso and lemon and I loved it! I now have to try it with tahini it looks amazing.

    [Reply]

    Ashley     at 6:51 am

    One thing I’ve never cooked with and possibly never tasted is miso. I’m always overwhelmed by all of the choices. I think it’s time to suck it up and give it a go.

    [Reply]

    Emily Malone Reply:

    Ashley HOW is this possible?? I guarantee you will love it, and I know you will think of far more creative ways to use it than me.

    [Reply]

    Jessica     at 7:02 am

    I am so excited! I just bought my first jar ever of miso this week because I knew you could provide me with an awesome way to use it. I am looking forward to making this!

    [Reply]

    deva at deva by definition     at 7:25 am

    This sounds so delicious – I can’t wait to try it. Now I just need to buy some miso paste.. YUM!

    [Reply]

    Greta     at 7:31 am

    That looks so unique and delicious! Looking forward to trying it!

    [Reply]

    Katie     at 7:41 am

    I can’t wait to try these, this recipe looks awesome! I have never made anything with miso before so this will be a first.

    [Reply]

    Emily Malone Reply:

    Hope you like it!

    [Reply]

    Liz     at 7:48 am

    I’m not a momma, but I love reading your other posts on Babble, too! Will you be adding a link on the sidebar for the Toddler page (just the 1st year/pregnancy links are there now)? :)

    [Reply]

    Emily Malone Reply:

    Yes, I will! Working on getting a badge from them now. :)

    [Reply]

    Ally Behne     at 7:51 am

    Awesome post…I can’t wait to whip this side dish up tonight!

    As a sidenote, the link for “Toddler Times” doesn’t seem to be working for me…it keeps linking me to other non-affiliated sites. Just wanted to let you know!

    [Reply]

    Emily Malone Reply:

    Thank you! I will fix it. :)

    [Reply]

    Megan @ My Path in Motherhood     at 8:12 am

    Um, I don’t know what miso is.. but this looks good, it’s going on the veggie pinterest board :)

    [Reply]

    Erica @ Coffee & Quinoa     at 8:40 am

    Yum! I love sweet potatoes and can’t wait to try this. I haven’t tried miso paste before, but this is a great excuse to start experimenting!

    [Reply]

    Noelle (@singerinkitchen)     at 9:06 am

    I COULD believe this sauce is magic. My one year old (TODAY!) loves hummus and so I will need to add miso to the sauce I make. Maybe even tonight! I was going to roast some sweet potatoes too. Congrats on having a toddler. Tear…

    [Reply]

    Emily Malone Reply:

    Congrats to you on a year, mama! Happy Birthday to your little one!

    [Reply]

    Alice     at 9:15 am

    oh YUM! This is actually quite close to a dish my husband lived off for days after having his wisdom teeth taken out: basically the same sauce (plus grated garlic and ginger), poured over sweet potatoes that had been peeled, steamed, and mashed. He couldn’t really chew, and this was a nice change from smoothies and ice cream. I’ll have to try with the potatoes roasted this time!

    [Reply]

    Marty     at 11:21 am

    That looks delicious Emily! So funny about Cullen, he’s a boy with a great palate! I’ll definitely be making that sauce tonight, though i’ll have to put it on butternut or acorn squash tonight as I’m out of sweet pots today. Too lazy to go to the store today.

    The sauce reminds me of a dip I learned when I was macrobiotic years ago: any sweet squash or sweet potatoes cooked, tahini and miso to taste, mix well and use as a dip with carrots and celery or spread on toast. It like your sauce doesn’t last long!

    Loved Cullen’s Halloween costume, so simple and creative, perfect for the budding runner!

    [Reply]

    Samantha     at 2:07 pm

    I am so dedicated to your other miso/tahini sauce (which totally goes on everything)…very excited to make this!

    And sweet potatoes…I can never get enough!

    [Reply]

    Anne     at 3:23 pm

    Looks delicious! Side note, where did you get your top? Very cute!

    [Reply]

    Emily Malone Reply:

    Gap, last year!

    [Reply]

    April     at 4:27 pm

    Mmmmmmmmmmm is ALL i have to say!

    [Reply]

    elizabeth     at 5:15 pm

    Made the sauce today and ate it for dinner over garlic kale and jasmine brown rice, very good! I was starving after a long run today. Next, I’ll try it with sweet potatoes, I often find sweet potates too sweet, so I think this sauce will make them more savory and be perfect. I love South River Miso and usually buy the sweet white miso because its lowest in salt, their tamari is also great.

    [Reply]

    Meagan     at 5:18 pm

    OOH! CHICKPEA miso! How interesting! NO soy <3 – I will definitely try this :)

    [Reply]

    Heidi     at 8:10 pm

    The Washingtonian posted a version of this recipe a few years ago:
    http://www.washingtonian.com/blogs/bestbites/recipe-sleuth/recipe-sleuth-teaisms-miso-glazed-sweet-potatoes.php

    I like your idea of adding some lemon juice to cut the richness of the Tahini though!

    [Reply]

    Emily Malone Reply:

    Oh wow – I had no idea! Very cool. Good idea to add mirin – I hadn’t thought of that

    [Reply]

    katherina Reply:

    It’s also listed on the chickpea miso container!

    [Reply]

    Carrie @ The Cook's Palette     at 8:48 pm

    Looks delicious! I’m sort of recently obsessed with miso so will definitely give this a try. Love the simplicity of it too!

    [Reply]

    Marty     at 11:01 pm

    My variation of it tonight was adding some fresh garlic and some liquid stevia, I also tripled the recipe because I knew I’d want more tomorrow! Delicious!

    [Reply]

    Emily Malone Reply:

    Glad you liked it!

    [Reply]

    Marty     at 11:49 pm

    There’s nothing you’ve cooked and posted that I don’t like! Now if I could only make done GF and egg-free! I know you’ve written about that, just wishful thinking. ;-) Enjoying every post of Cullen!

    [Reply]

    Caroline C     at 5:41 am

    Hi Emily! Thanks for this recipe. You’re right – simple and delicious. I loved that I already had all the ingredients and I loved the sweet and salty combo. As always, great post!

    [Reply]

    Emily @ www.main-eats.com     at 5:51 am

    YUM YUM YUM!!! I can’t get enough sweet potatoes!!!

    [Reply]

    Chelsea     at 11:25 am

    Mmmmmm…I couldn’t wait to try this as soon as I read the post! Totally hit the spot last night! It’s on my “go-to” list now…thanks!

    [Reply]

    Tiffany     at 1:08 pm

    Hi Emily,

    I just made this dish for lunch and it was delicious! The sauce is magical! I poured it over sweet potatoes, roasted carrots, mushrooms and spinach. Thank you for a great recipe :)

    [Reply]

    Sarah     at 11:41 pm

    Hi Emily,

    your last post inspired my to bake some pear-ginger-muffins, thanks. I really like your site as I am pretty much into running at the moment and can get a lot of motivation and tipps here!

    Greetings from Europe,

    Sarah

    [Reply]

    Rachael     at 9:35 am

    …you made this batch with 4 sweet potatoes and Cullen ate half of it? Plus tofu and avacado? Am I reading that right? They must have been small potatoes or your little man has a monster appetite!! Looks yummy :)

    [Reply]

    Amy     at 3:45 pm

    I just made this for an afternoon snack and it is delicious! I am a big fan of tahini so I knew it was a recipe with priority. Thank you so much for sharing!

    [Reply]

    Truc     at 4:57 pm

    I just made a batch of this, put some on some roasted sweet potatoes I already had in the fridge, then tossed a bunch of kale leaves in some more and baked them into kale chips. In other news, I just ate an entire bunch of kale. By myself. Dang.

    [Reply]

    Natalia     at 2:29 am

    I made this for dinner today, and it was DELICIOUS!!

    [Reply]

    Lauren     at 10:58 am

    I made this for dinner last night, and I have to say – I’m glad I followed my gut and doubles the sauce and have LOTS left over – it was so delicious I was eating it with everything while my sweet potatoes were roasting. kale chips, crackers, celery! Delicious!

    [Reply]

    Jaclyn     at 11:38 am

    Hi! This looks delicious and I can’t wait to make it. Where do you buy the chick pea miso? We don’t have a Trader Joe’s in my neck of the woods. I have a soy allergy and was so excited to see that this is soy free.

    [Reply]

    Kat     at 4:48 pm

    I’ve never had miso, I think…?Is it the same as miso soup?Sorry for being a bit ignorant…
    On another note, I hope you’ve decided on the milk for Cullen.Can’t wait to read your “review” for that.I love your blog- I like to come here and drool!

    [Reply]

    Heidi     at 4:49 pm

    Thanks for posting this, Emily! Was definitely worth the wait :) I made the sauce last night and put it on top of roasted kabocha, quinoa and sauteed mushrooms and kale. It tasted great!

    [Reply]

    Christina     at 8:47 pm

    I made this tonight. Ho-leee smokes. My only experience with miso is having the miso soup at sushi joints. Well I am sad that I have missed out on using it for an ingredient for so long! This is simply amazing.

    [Reply]

    Jessica     at 10:35 am

    I just finished eating these potatoes, paired with blackened tofu. Delicious!! And so easy! This was the first time I have ever tasted miso and it was so unique, thanks for another great recipe!

    [Reply]

    Emily Malone Reply:

    So glad you liked it! :)

    [Reply]

    Dara @how_to_eat     at 7:17 am

    I wanted to let you know I made these last night for a family dinner and everyone loved them! That sauce is magical and paired with the sweet taters…perfection!
    I have a bunch leftover so I’m thinking of making a roasted sweet potato/miso baked pasta. Thoughts?

    [Reply]

    Erica     at 6:01 pm

    We made this tonight and it was delicious! I am a big fan of the other miso tahini sauce recipe you have (I think it went on pasta with mushrooms and zucchini but I eat it on anything). We have some leftover sauce, so I went out and bought more sweet potatoes for another meal.

    I was just curious- at what age did you introduce tahini to Cullen? We have an almost 8 month old son and I’m trying to find some info about when to introduce sesame/tahini. I can’t find it anywhere (not even Wholesomebabyfood)!

    [Reply]

    kim @ vegan mama     at 4:34 pm

    Trying this miso sauce with my 10 month old picky eater – I’m hoping she’ll be as enthusiastic as Cullen was!

    [Reply]

    Erin     at 7:32 am

    I had this starred in my reader since you posted it and just got around to making it last night. It was amazing!! I also put the miso sauce on a simple salad and that worked well, too. Thank you so much for all your amazing recipes!!

    [Reply]

    Emily Malone Reply:

    So glad you liked it!

    [Reply]

    Weekend Recap + Meal Prep » Run Pretty     at 2:40 pm

    [...] sweet sweet potatoes, sauteed zucchini and yellow squash, boiled eggs, and made mmmm sauce and miso sauce. I ate about two cups of sweet potato chunks while cooking. They are flippin’ [...]

    Brittany     at 7:38 pm

    I just made this sauce and it was AMAZING. Revolutionized veggies and rice!

    [Reply]

    Jill     at 4:56 pm

    Just made this and it is SOOOOOO good–thank you!

    [Reply]

    Pure Simplicity     at 10:31 am

    [...] spotted her miso sweet potatoes what seems like a lifetime ago and having just recently fallen in love with miso I could think of [...]

    lee     at 2:46 pm

    This was delicious! Thanks for encouraging me to finally try cooking with miso, and for sharing this very simple, but very multipurpose recipe. =)

    [Reply]

    Emily Malone Reply:

    So happy you liked it!

    [Reply]

    Lisa     at 11:59 pm

    Just found your blog & love it! Thanks!!!

    [Reply]

    Lazy Monday | Expeditions of Elise     at 6:48 pm

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    [...] Lentils With Sweet Potato, Quick and Easy Tomato Mushroom Pasta, Portobello and Poblano Fajitas, Roasted Sweet Potatoes with Miso Sauce, Twenty Minute Four Bean Vegetarian Chilli, Vegetable Quinoa Salad with Miso Dressing, Macaroni [...]

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    [...] make this all. the. time.  because it’s the bomb diggity. Alls I am saying is, you should make it [...]

    Chasity Dix     at 11:08 am

    I love this sauce! I make it all the time, but I add a little bit of ginger paste to it and serve it over sauteed mushrooms.

    [Reply]

    Emily Malone Reply:

    Yummmm! Love mushrooms!

    [Reply]

    50+ Thanksgiving Potato Recipes     at 4:03 am

    [...] Roasted Sweet Potatoes with Miso Sauce from Daily Garnish [...]

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    [...] the jist of what’s on the menu: Arman’s Curried Tuna Patties (these are amazing!), Emily’s Roasted Sweet Potatoes with Miso Sauce, chopped fruits and veggies, no-bake mint chocolate protein bars and once again a big batch of [...]

    Weekend Recap 05/31-06/02 - The Healthy Maven     at 6:20 pm

    [...] and almonds in a raspberry vinegrette which we munched on while C pan-seared our steak and I made Emily’s sweet potatoes in a miso-tahini sauce. So delish! Followed by several Maple Pumpkin Seed Butter Cups of [...]

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    [...] First I cut up the sweet potatoes into bite sized pieces. I drizzled olive oil and cinnamon on the potatoes. You could put salt, red pepper, or any other spice on them. I cooked the sweet potato according to these directions. [...]

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    [...] Turkey Meatcakes over a beet and goat cheese salad, bell peppers & sunbutter, Emily’s Roasted Miso Sweet Potatoes & a Lemon Hemp [...]

    {MIMM} Weekend Recap 09/27-09/29 - The Healthy Maven     at 2:38 pm

    [...] as last week. I tripled Arman’s Curried Tuna Patties since they are delicious, Emily’s Miso Sweet Potatoes, BBQed chicken, roasted delicata squash (sorry kabocha, I cheated on you) and steel cut oats cooked [...]

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    [...] For the sauce: recipe from Daily Garnish [...]

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