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Miso baked sweet potatoes

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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

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)

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the sweet potatoes into long, chunky slices, then put them loosely in a roasting tray.
  3. Whisk the rest of the ingredients into a paste and coat the sweet potatoes all over with this mixture.
  4. Bake for 35-40 minutes until golden and tender.
  5. Serve with shopped coriander leaves and sesame seeds scattered all over.