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.
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
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Ingredients (4-6 servings)
4-6 medium sweet potatoes
1-2 tablespoons olive oil
3 tablespoons white or yellow miso paste (I used chickpea miso)
3 tablespoons tahini
1 tablespoon lemon juice
3/4 cup water
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.
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.
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.
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!).
This recipe makes about 1.5 cups of sauce, and will keep for a week when refrigerated.
Once the sweet potatoes are ready, toss with sauce and dig in! Easy at that!
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.
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.
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!
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.
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!