Miso Sesame Butter Roasted Sweet Potatoes

Posted on by llbalanced
Miso Sesame Butter Roasted Sweet Potatoes
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    [post_title] => Miso Sesame Butter Roasted Sweet Potatoes
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06.01

So, this recipe.

It is absolutely delicious and amazing with traditional orange sweet potatoes.

HOWEVER, if you can find Japanese sweet potatoes, they will take your experience to an entirely different level. Like the orange guys, Japanese sweet potatoes are tubers, root vegetables that are incredibly rich in antioxidants. However, these babies have a lovely reddish-purple skin and are creamy white on the inside. Flavor-wise, I find them to be even sweeter and creamier than other varieties, and I adore the gooey texture they achieve on the inside when baked.

I first discovered them a few years ago at Trader Joes, but I haven't seen (or maybe noticed) them in a while. Last week, I stumbled upon a display of organic Japanese sweet potatoes at Whole Foods, and I knew I had to do something with them.

miso sesame butter Japanese sweet potatoes

Sweet potatoes and miso are a match made in heaven, in my opinion. White miso, which is a fermented soybean paste that is packed with beneficial bacteria, has a savory umami flavor that pairs perfectly with the dessert-like Japanese taters. I decided to use butter as the vehicle for miso and a touch of sesame oil, to create a "sauce" that truly makes this dish one of my most addictive ever.

If you are looking for a new, absolutely scrumptious and nutritious way to enjoy sweet potatoes (of any color!), or even beets, carrots or parsnips, I cannot recommend giving this easy-peasy recipe a try! Tag me on Instagram @lauraleabalanced to share your beautiful creations xo

 

 

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TOTAL TIME :35minutes10minutes
4servings
INGREDIENTS
  • 2 medium or 1 large sweet potato (I use Japanese but any will work)*
  • 1 teaspoon sea salt
  • 2 teaspoons melted grassfed butter (sub coconut oil)
  • 1 1/2 teaspoons sweet white or mellow miso paste
  • 1/2 teaspoon toasted sesame oil
DIRECTIONS
  1. *I personally leave the skin on if the sweet potatoes are organic, but feel free to peel if you like). Preheat oven to 415 degrees F and line a baking sheet with nonstick parchment paper.
  2. Slice sweet potato(es) into 3/4" rounds, then dice rounds into 1" pieces. Add sweet potatoes and salt to a heat-proof mixing bowl and toss to coat.
  3. Spread sweet potatoes evenly onto baking sheet and roast for 35-40 minutes, flipping halfway through, until golden brown and tender. While sweet potatoes are roasting, to the same mixing bowl, add melted butter, miso and toasted sesame oil. Stir to combine into a paste consistency.
  4. When sweet potatoes come out of the oven, carefully add to the mixing bowl and toss to evenly coat with miso butter mixture. Taste for salt and serve immediately. Sweet potatoes will keep tightly sealed in the fridge up to 5 days. To reheat, add to a baking sheet and warm on 300 until they reach desired temperature.
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