Silky Miso 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.

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 GLAZED SWEET POTATOES

Steps:

• Line a sheet pan with parchment paper and preheat the oven to 415°F degrees spread the potatoes out evenly.
• Bake for 15 minutes, give them a toss so they cook evenly and roast for 15-20 more minutes or until golden brown and cooked through, but not mushy. Check and taste one with a fork before removing.
• Meanwhile, make the glaze. Add all of the ingredients to a bowl and whisk until completely smooth.
• Let the potatoes cool for about 5 minutes and then add to a large pan with the glaze over low heat. Cook for just a couple of minutes so that the glaze thickens up a bit, but doesn't cook away.
• Serve immediately. Add additional sesame seeds for garnish if desired. These are delicious on their own or they would go great as an entire meal served in a bowl with rice and other veggies.

MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
• Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
• To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.

CITRUS SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2-in. slices. Place in a greased 13x9-in. baking dish., In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon zest. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. , Bake, uncovered, at 325° for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly.

MAPLE MISO SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Place tahini in freezer for 20 minutes. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour and sugar; cut in butter and chilled tahini until crumbly. Stir sesame seeds., Drain potatoes; return to pan. Beat until mashed. Add butter, maple syrup, miso paste, rice vinegar, cinnamon and ginger. Transfer to a greased 13x9-in. baking dish. Sprinkle topping over mixture., Bake, covered, 15 minutes. Uncover, bake until topping is golden brown, 15- 20 minutes.

SILKY SWEET POTATO PUREE

Steps:

• Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
• Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

PAN-GRIDDLED SWEET POTATOES WITH MISO-GINGER SAUCE

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.

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.