Miso Glazed Japanese Sweet Potatoes Food

KYOTO ROASTED SWEET POTATOES WITH MISO, GINGER AND SCALLIONS

Steps:

• Preheat oven to 425F
• Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan, cut side down. Brush or spray the skin sides with olive oil.
• Roast 30-40 minutes until fork tender (check at 30 mins, keeping in mind they need may need longer if very large) When tender, flip over and broil if they need more caramelization. Adding little color ( or char) around the edges is good here.
• While they are roasting make the Shallot Ginger Miso "butter". Heat the oil, butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and using a fork, mash and it into the mixture, breaking it up as much as possible. It won't get creamy, just mash the miso as best you can with the fork into the tiniest little bits, and let these bits get slightly crispy, sautéing 2 minutes or so. Turn heat off.
• When sweet potatoes are caramelized to your liking, place on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, (so miso butter can get down inside) then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful "brown bits" ( shallot, ginger, miso).
• Sprinkle with a little finishing salt ( I really like using smoked Maldon Salt here) and sprinkle with chopped scallions.
• Enjoy as a side dish or as a vegan main, along with a salad.
• This would be tasty with Teryaki Salmon and Bokchoy or Miso Baked Tofu

MISO GLAZED SWEET POTATO

Steps:

• Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
• Cube the sweet potato into approximately 3/4 inch chucks then spread evenly on the lined baking tray.
• Try to give each piece a little space - this helps them crisp and puff as they bake rather than come out soggy.
• Using and oil sprayer, spritz the sweet potatoes with a little olive or avocado, or drizzle them with approximately 1/4 tsp and use your hands to coat. Don't over do the oil, it should be just a very light coating.
• Bake for 30-35 minutes until tender, browned and puffy.
• When the sweet potatoes are almost finished baking, add all the miso glaze ingredients to a small saucepan. Whisk over medium heat, bringing to a light simmer, until all the ingredients have combined and the glaze has thickened up. This should take 5-6 minutes.
• Place the baked sweet potato chunks in a bowl or serving dish. Pour the miso glaze over them and toss to combine.
• Serve right away topped with sesame seeds. Leftovers can be stored in the fridge for up to 3 days.

ROASTED JAPANESE SWEET POTATOES WITH SCALLION BUTTER

Steps:

• Preheat oven to 450°F with rack in upper third.
• Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
• Bake until very soft when squeezed, 45 minutes to 1 hour.
• While potatoes bake, stir together butter, miso, and scallion until combined.
• Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
• Serve with some scallion butter in center of each and with additional scallion butter on the side.
• Scallion butter can be made 4 days ahead and chilled, covered.
• Bring to warm room temperature and stir before using.
• Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.
• Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.

JAPANESE SOY GLAZED SWEET POTATO

Steps:

• Preheat oven to 400°.
• Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish.
• Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender.
• Baste with the soy sauce mixture. Uncover, and bake an additional 10 minutes or until liquid is absorbed.
• Sprinkle with sesame seeds and shredded nori, toss and serve.