KYOTO ROASTED SWEET POTATOES WITH MISO, GINGER AND SCALLIONS
These Japanese-inspired, Kyoto Roasted Sweet Potatoes with Miso, ginger and scallions can be made vegan, using olive oil or coconut oil. A simple delicious vegan side dish that is easy to make and full of amazing flavor!
Provided by Sylvia Fountaine
Categories side
Time 55m
Number Of Ingredients 8
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
Nutrition Facts : Calories 271 calories, Sugar 1.7 g, Sodium 63.7 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 6.7 g, Protein 2.9 g, Cholesterol 0 mg
MISO ROASTED SWEET POTATO WITH BENNE SEED BUTTER AND COLLARD GREEN FURIKAKE
Whenever I put a menu together, I always make sure to include sweet potatoes on it in some way, shape or form. Historically, sweet potatoes served as a reminder of home for many Southerns who moved north after the Civil War. They're rich in nutrients and pair beautifully with ingredients from other cultures. For this roasted sweet potato dish I use homemade furikake and yellow miso paste to bring an earthy umami to balance the potatoes' sweetness. Japanese furikake is usually made with seaweed, but in this version I use collard greens. Benne seeds, the West African name for sesame seeds, were brought from the Caribbean in the 1700s and used by enslaved Africans to enrich dishes when meat was scarce. The seeds eventually became a Southern staple whose flavor and richness elevated sweet and savory dishes alike. Here the seeds are blended into a tahini-like butter that's drizzled over the potatoes.
Provided by Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Line 2 sheet pans with parchment paper.
- Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and 1/2 teaspoon of salt. Lay them in a single layer on one of the prepared sheet pans. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan. Raise the oven temperature to 425 degrees F.
- Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallots and ginger with a slotted spoon and place on a paper towel to drain. Add the miso to the skillet and mix it into the infused oil. Remove from the heat.
- Use a pastry brush to coat all sides of the sweet potatoes with the miso-oil mixture. Sprinkle the potatoes with salt and pepper to taste and place on the second prepared sheet pan. Roast until the potatoes are fork-tender, 30 to 40 minutes.
- Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine 1 tablespoon of the toasted benne seeds, the red pepper flakes and the fried shallot and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture.
- Blend the remaining toasted benne seeds in a food processor until smooth and runny. Season with salt to taste.
- Transfer the hot roasted sweet potatoes to a serving plate. Drizzle with some of the benne seed butter (store any leftover butter in an airtight glass container). Garnish with the collard green furikake and serve hot. Enjoy!
ROASTED SWEET POTATO AND MISO SOUP WITH COLLARD GREEN FURIKAKE
Sweet potatoes are a must-have on my menus. This delicious root vegetable is rich in flavor and nutrients as well as cultural significance. Sweet potatoes were often sold by street vendors in Harlem, and these piping-hot nuggets on a wintry New York day were a reminder of home for the many Southerners who migrated north after the Civil War. For this miso-inspired take on sweet potatoes, I make a version of furikake, a popular Japanese seasoning that's often sprinkled over rice or fish. In place of seaweed I like to use different seasonal leafy greens, like collard greens, to add a new dimension to it. Collard furikake makes a beautiful garnish for this golden sweet potato soup enriched with coconut milk.
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the collard green furikake (can be made a day ahead): Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
- Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and the salt. Lay them in a single layer on the prepared sheet pan. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan.
- Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallot and ginger with a slotted spoon and place on a paper towel to drain.
- Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine the toasted benne seeds, red pepper flakes and fried shallots and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture. When cool, you can store the collard green furikake in an airtight container until ready to use.
- For the sweet potato soup: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Gently poke the sweet potatoes all over with a fork. Bake on the prepared sheet pan until the juices on the pan begin to bubble and the sweet potatoes are soft, 40 to 50 minutes.
- Combine the butter and avocado oil in a large pot over medium-low heat. When the butter melts, add the carrots, onions, garlic and ginger and cook until the onions become translucent, 6 to 10 minutes. Season with salt. Add the vinegar and miso to the pot and cook for 3 minutes.
- Remove the skins from the sweet potatoes. Place the flesh in a large bowl and mash lightly. Add the mashed potatoes to the pot. Stir in the coconut milk and broth. Simmer over medium-high heat for 10 minutes.
- Blend the soup until smooth in a high-speed blender or with a hand-held immersion blender. Season to taste with salt and white pepper. Serve hot, garnished with the collard green furikake. Enjoy!
ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER
Sweet potatoes are roasted in the oven, then smeared with a sweet and savory miso butter.
Provided by Diana71
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
- Roast in the preheated oven until cooked through, about 35 minutes.
- Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
- Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
- Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 38.5 g, Fat 9.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 424.2 mg, Sugar 13.9 g
MISO ROASTED TOFU WITH SWEET POTATO
A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
- Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
- Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.
Nutrition Facts : Calories 628 calories, Fat 24 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 41 grams sugar, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
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