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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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    For general inquires, contact: EmilyBMalone@gmail.com.

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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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    85 Comments so far
    Leave a comment

    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

    […] decide what to have. I really really wanted to try this recipe from Daily Garnish for roasted sweet potatoes with miso sauce, so I roasted two big sweet potatoes and tossed them in the sauce. I had some with my […]

    What I Eat | BrittanyandTahn     at 8:07 pm

    […] 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 […]

    Recent Recipes worth Repeating | Veggie Next Door     at 8:27 am

    […] Garnish’s Roasted Sweet Potatoes with Miso Sauce – When I first had a taste of this recipe at January’s Book Club, I thought it would make […]

    apples and anarchy     at 12:54 am

    […] 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 […]

    {MIMM} Weekend Recap 09/20-09/22 - The Healthy Maven     at 7:50 pm

    […] 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 […]

    Cranberry Sweet Potato Quinoa Salad | Journey to Wellness     at 1:34 pm

    […] 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. […]

    Five on Friday: 5 lunches 1 lunchbox - The Healthy Maven     at 6:37 am

    […] 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 […]

    Farro with Roasted Vegetables and Miso Tahini Sauce | The Hippocratic Cupcake     at 9:02 am

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

    Sunday Food Prep Inspiration 3     at 7:22 pm

    […] I added 2 cans of chickpeas and plenty of chopped celery to a batch of Daily Garnish’s Roasted Sweet Potatoes with Miso Sauce.  I individually portioned them so that my fiance and I can just grab a container of each as we […]

    Roasted Miso Mushroom & Sweet Potato - That's So Primal     at 10:40 am

    […] to find their recipe or ingredients but I couldn’t find anything concrete. So I checked out this recipe and this recipe for some guidelines on cooking with miso, so that I didn’t add to […]

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