If you're looking for a delicious and healthy side dish to add to your dinner rotation, look no further than these miso sweet potatoes. With a savory and slightly sweet marinade, these roasted sweet potatoes are the perfect combination of flavors and textures. Plus, they're easy to make and can be stored in the fridge for up to a week, making them a great meal prep option.
Sweet potatoes are a versatile and nutritious ingredient that can be enjoyed in a variety of ways. From mashed sweet potatoes to sweet potato fries, there are endless ways to incorporate this delicious root vegetable into your meals. However, if you're looking for a new and exciting way to enjoy sweet potatoes, you have to try this miso sweet potato recipe.
To make this recipe, start by preheating your oven to 425F and lining a baking sheet with parchment paper or greasing it with avocado oil spray. Next, scrub the sweet potatoes clean and slice them in half lengthwise. Then, slice the cut side of the sweet potatoes about 1/4" deep to create a crosshatching pattern, which allows the marinade to penetrate the sweet potatoes more easily.
The marinade for these miso sweet potatoes is what makes them so delicious. In a small bowl, whisk together red miso, rice vinegar, sesame oil, olive oil, chili crunch, coconut yogurt, and coconut sugar until smooth. Spoon the marinade over the cut side of each potato half and sprinkle sesame seeds over top. Roast the sweet potatoes for 30-40 minutes or until they are fork-tender. Once they're done, top with thinly sliced scallions and serve as a side dish or enjoy them on their own as a light and healthy meal. One of the best things about this miso sweet potato recipe is that it can be stored in the fridge for up to a week, which makes them perfect for meal prep.
Recipe
Ingredients
3 Large Sweet Potatoes
2 tbsp red miso
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp chili oil/chili crunch
2 tbsp yogurt or dairy free yogurt
1/5 tbsp coconut sugar
1 Tbsp sesame seeds
2 green onions (scallions), thinly sliced.
Directions
Preheat your oven to 425F and line a baking sheet with parchment paper (if you don't have parchment paper, grease the tray with avocado oil spray).
Scrub the sweet potatoes clean and then slice them in half lengthwise.
Slice the cut side of the sweet potatoes about 1/4" deep to create a crosshatching pattern. Repeat with each half and place them directly on the greased baking sheet, cut side up.
Prepare the marinade. In a small bowl whisk together the red miso, rice vinegar, sesame oil, olive oil, chili crunch, coconut yogurt, and coconut sugar. and until smooth.
Spoon the marinade over the cut side of each potato half and sprinkle sesame seeds over top.
Bake for 30-40 minutes or until the potatoes are fork tender.
Top with scallions, serve on its own or as a side, and enjoy!
Storage: store in an airtight container in the fridge for up to 1 week.