Miso baked sweet potatoes
28 Mar 2017
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Background
These lovely, easy miso baked sweet potatoes go really well with roast meats such as beef or chicken. If gluten is an issue for you, make sure to use rice-based miso, not barley. I’ve made this dish with and without maple syrup - both versions are delicious, so it depends on your fancy.
Ingredients
- 2 large organic sweet potatoes
- 1 tsp miso paste
- 2 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp maple syrup (optional)
- 1 tsp ginger paste (or ½ tsp freshly grated ginger)
- 1 Tbsp soy sauce
- To Garnish: coriander leaves, sesame seeds (optional)
Instructions
- Preheat the oven to 190°C.
- Cut the sweet potatoes into long, chunky slices, then put them loosely in a roasting tray.
- Whisk the rest of the ingredients into a paste and coat the sweet potatoes all over with this mixture.
- Bake for 35-40 minutes until golden and tender.
- Serve with shopped coriander leaves and sesame seeds scattered all over.
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Categories
- Meal Type: - Dinner - Lunch - Quick & Easy - Side - Supper
- Cuisines: - Japanese
- Occasions: - Dinner Party - Parties - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Paleo - Sugar Free - Vegan
- Skill Levels: - Easy
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