Roasted Sweet Potatoes with Miso-Tahini Sauce
This addictive three-ingredient sauce can go on anything. Make a double batch and spoon the extras over just about any meat, your next grain bowl, or thin it out with a little extra vinegar and use it as a salad dressing.
Author: The Chef
Recipe type: Main dish
- 2 small sweet potatoes (about 10 oz. total)
- 2 Tbsp. neutral oil, such as canola or grapeseed
- ½ tsp. kosher salt
- 2 Tbsp. tahini
- 2 Tbsp. white miso
- 2 tsp. distilled white vinegar
- 1 scallion
- 1 tsp. raw sesame seeds
- Preheat oven to 450°. Rinse 2 sweet potatoes, rubbing to remove dirt from skins.
- Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2"-long pieces (think a nice size to eat with your hands).
- Toss potatoes, 2 Tbsp. oil, and ½ tsp. salt on a rimmed baking sheet. Roast, tossing every 5 minutes, until a knife easily pierces flesh but exterior is still crispy, 15–20 minutes total (really important since you are cooking them at such a high temperature!).
- Meanwhile, mix 2 Tbsp. tahini, 2 Tbsp. miso, 2 tsp. vinegar, and 1 Tbsp. water with a fork in a small bowl until smooth.
- Trim root end off 1 scallion, then thinly slice from bulb to dark green tip.
- Heat a small dry skillet over medium. Toast 1 tsp. sesame seeds, tossing constantly, until fragrant and golden, about 30 seconds.
- Spread tahini sauce on a platter. Arrange potatoes over. Top with sesame seeds and scallions.