Miso Roasted Sweet Potatoes Serves 4
What happens when you add a touch of maple, sesame, rice vinegar, and miso to sweet, creamy slow-roasted sweet potatoes? Heaven. For a quicker version of this recipe, go ahead and slice your favorite root veggies or sweet potatoes into 1 inch pieces/cubes slices and toss with marinade and roast on a sheet tray at 375 for 40 minutes.
5 medium sweet potatoes, or yams, peeled
3 tablespoons organic miso paste
3 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 teaspoons organic maple syrup, or honey
Preheat the oven to 400 F. In a mixing bowl, prepare your marinade: combine organic miso paste, toasted sesame oil, rice vinegar and maple syrup or honey. Whisk the ingredients well to incorporate the marinade.
Neatly slice your potatoes into ¼ inch chips on the bias (see image.) Spray a non-stick pan or pie plate with coconut oil spray or non-stick spray.
Line your sweet potatoes beautifully in a pie plate or a ceramic baking dish, pour the marinade over the sweet potatoes. Using a pastry brush, coat the sweet potato chips with the marinade. Cover with foil, and allow the sweet potatoes to marinate at room temp for about 30 minutes.
Place the foil covered sweet potatoes on to the bottom rack of the oven and roast for approximately 40 minutes, or until browned and tender, at 400 degrees.
Carefully remove the foil from the sweet potatoes, and using a hot pad, move to the middle rack. Roast for 30 minutes uncovered, for a total of 1 hour and ten minutes of slow roasting.
Watch for any burning, carefully remove from the oven when they are tender and golden on the outside. Serve the slightly cooled gorgeous pie plate on your dining table, topped off with a sprinkle of gomashio. Oishi!