No results to search

Miso-Scallion Roasted Sweet Potatoes Recipe

Name: Miso-Scallion Roasted Sweet Potatoes Recipe
Yield: 8
Ingredients: 3 pounds (1.4kg) sweet potatoes, peeled and cut into 1/2-inch chunks; 4 tablespoons (60ml) vegetable or canola oil, divided; Kosher salt and freshly ground black pepper; 2 tablespoons (30ml) miso (we used white miso during testing, but you can use any type); 1 tablespoon (15ml) mirin; 1/2 tablespoon (8g) sugar; 2 tablespoons (30ml) water; 2 scallions, white and light-green parts only, thinly sliced; Shichimi togarashi, for garnish (optional; see note)

This Miso-Scallion Roasted Sweet Potatoes recipe combines the sweetness of roasted sweet potatoes with the savory umami flavor of miso and the aromatic freshness of scallions. The result is a delicious and unique side dish that is perfect for any meal. Garnish with shichimi togarashi for extra spice.

Recipe Options

Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

3 pounds (1.4kg) sweet potatoes, peeled and cut into 1/2-inch chunks

4 tablespoons (60ml) vegetable or canola oil, divided

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) miso (we used white miso during testing, but you can use any type)

1 tablespoon (15ml) mirin

1/2 tablespoon (8g) sugar

2 tablespoons (30ml) water

2 scallions, white and light-green parts only, thinly sliced

Shichimi togarashi, for garnish (optional; see note)

Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160°F (70°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, about 30 minutes. Carefully flip potatoes with a thin spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Keep potatoes warm.

When ready to serve, in a large mixing bowl, whisk together miso, mirin, sugar, water, and remaining 1 tablespoon (15ml) oil until smooth. Add potatoes and gently toss to coat. Fold in scallions and transfer to a serving bowl. Sprinkle with shichimi togarashi, if using, and serve.

Miso-Scallion Roasted Sweet Potatoes Recipe

Ingredients

Steps

Nutrition Facts

Miso-Scallion Roasted Sweet Potatoes Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts