Pan Griddled Sweet Potatoes With Miso Ginger Sauce Recipes

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PAN-GRIDDLED SWEET POTATOES WITH MISO-GINGER SAUCE



Pan-Griddled Sweet Potatoes With Miso-Ginger Sauce image

Think of this miso-ginger sauce as a universal sauce, because it's so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too.

Provided by Christine Muhlke

Categories     dinner, lunch, vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

4 sweet potatoes (about 6 ounces each), scrubbed
1 clove garlic, chopped
1 (1-inch) knob of fresh ginger, peeled and grated
A few pinches of sugar or 2 teaspoons mirin
1 heaping tablespoon white miso
1 tablespoon unseasoned rice wine vinegar
1 tablespoon light sesame oil or other neutral oil, plus more for the pan
1 tablespoon toasted sesame oil
2 teaspoons toasted black sesame seeds, for garnish

Steps:

  • Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
  • While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
  • Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
  • Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 226 milligrams, Sugar 6 grams, TransFat 0 grams

WHITE MISO MARINATED HALIBUT WITH SHIITAKE, SPINACH, SWEET POTATOES, AND CARROT GINGER SAUCE



White Miso Marinated Halibut with Shiitake, Spinach, Sweet Potatoes, and Carrot Ginger Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

6 (6-ounce) Alaskan halibut fillets
1 cup coconut milk
1/2 cup honey
1/2 pound white miso
Vegetable oil
2 large sweet potatoes, parboiled, cooled and diced in small pieces
1 pound shiitake mushrooms, cleaned and quartered
2 pounds spinach, cleaned and stemmed
3 ounces sweet black vinegar
1 ounce sesame seed oil
2 cups fresh carrot juice
1 cup fresh apple juice
1/2 cup fresh ginger juice
2 ounces butter
3 tablespoons chopped chives

Steps:

  • Halibut: Marinate the halibut overnight in a coconut milk, honey, white miso mixture. Remove the fish from the marinade and drain the excess marinade. Pour a little vegetable oil in a pan and sear the fillet until golden brown on each side. When ready, finish the fillet by placing it in a preheated 350 degree F oven and baking for 10 minutes.
  • Vegetables: In a hot saute pan, coated with vegetable oil, saute the sweet potatoes until golden brown. Add the mushrooms and saute them for 2 minutes. Stir in the spinach. Combine the black vinegar and sesame seed oil in a small bowl. Add the sauce, to taste, and stir into the sweet potato mixture. Season, to taste, then set it aside until ready to serve.
  • Mix all of the juices together. Reduce the mixture by 3/4 and finish with butter and chives.
  • Place the vegetable mixture in the center of the plate. Place the fillet on top and pour the sauce around the vegetables.

ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER



Roasted Sweet Potatoes with Sweet Miso-Scallion Butter image

Sweet potatoes are roasted in the oven, then smeared with a sweet and savory miso butter.

Provided by Diana71

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 10

cooking spray
2 sweet potatoes, halved lengthwise
2 teaspoons olive oil
2 tablespoons coconut oil
¼ cup diced sweet onion
1 tablespoon minced fresh ginger root
1 tablespoon white (shiro) miso
1 tablespoon soy sauce
2 tablespoons brown sugar
1 scallion, sliced

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.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 38.5 g, Fat 9.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 424.2 mg, Sugar 13.9 g

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