Miso Seared Sweet Potatoes 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

SILKY MISO SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
• Prick potatoes all over using the tines of a fork. Place potatoes on prepared baking sheet and roast until very soft, 45 to 60 minutes. Remove from oven and let cool slightly.
• When potatoes are cool enough to handle, scoop out flesh and transfer to the bowl of a food processor; you should have about 1 1/2 cups flesh. Discard skins. Process sweet potato until smooth.
• In a small bowl, whisk together miso and chicken stock. Add to bowl of food processor with sweet potatoes; process until well combined. Transfer to a medium saucepan and place over medium heat; cook, stirring, until potatoes are heated through. Season with salt and pepper and serve immediately.

MISO ROASTED SWEET POTATO WITH BENNE SEED BUTTER AND COLLARD GREEN FURIKAKE

Steps:

• Preheat the oven to 300 degrees F. Line 2 sheet pans with parchment paper.
• Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and 1/2 teaspoon of salt. Lay them in a single layer on one of the prepared sheet pans. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan. Raise the oven temperature to 425 degrees F.
• Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallots and ginger with a slotted spoon and place on a paper towel to drain. Add the miso to the skillet and mix it into the infused oil. Remove from the heat.
• Use a pastry brush to coat all sides of the sweet potatoes with the miso-oil mixture. Sprinkle the potatoes with salt and pepper to taste and place on the second prepared sheet pan. Roast until the potatoes are fork-tender, 30 to 40 minutes.
• Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine 1 tablespoon of the toasted benne seeds, the red pepper flakes and the fried shallot and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture.
• Blend the remaining toasted benne seeds in a food processor until smooth and runny. Season with salt to taste.
• Transfer the hot roasted sweet potatoes to a serving plate. Drizzle with some of the benne seed butter (store any leftover butter in an airtight glass container). Garnish with the collard green furikake and serve hot. Enjoy!

ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
• Roast in the preheated oven until cooked through, about 35 minutes.
• Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
• Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
• Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

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.