Roasted Japanese Sweet Potatoes

INGREDIENTS

2 medium-large Japanese sweet potatoes

2 tablespoons olive oil​

Salt and freshly ground black pepper, to taste

1/4 cup tahini​

1.5 tablespoons miso paste

1 tablespoon maple syrup​

1/4 teaspoon garlic powder​

2 teaspoons lemon juice​

2–3 tablespoons hot water

INSTRUCTIONS

• Preheat your oven to 400°F. Line a large baking sheet with parchment paper.​

• With the skin on, cut the Japanese sweet potatoes into 1-inch cubes.

• Place the sweet potato cubes on the prepared baking sheet. Drizzle with olive oil, and season with salt and freshly ground black pepper. Toss to ensure all pieces are evenly coated.​

• Spread the sweet potato cubes in a single layer on the baking sheet, ensuring they are not overcrowded. Roast for 25–30 minutes, or until the sweet potatoes are golden on the edges and easily pierced with a fork.

• While the sweet potatoes are roasting, prepare the miso maple tahini dressing. In a small bowl, whisk together the tahini, miso paste, maple syrup, garlic powder, and lemon juice. Gradually add 2 tablespoons of hot water, whisking until smooth. If a thinner consistency is desired, add an additional tablespoon of hot water.​

• Once the sweet potatoes are roasted, transfer them to a serving dish. Drizzle the miso maple tahini dressing over the top or serve it on the side as a dip. Garnish with chopped fresh parsley or green onions. Serve warm.​

SERVING SUGGESTIONS

This dish pairs wonderfully with a variety of proteins and vegetables:

• Grilled chicken, baked salmon, or baked tofu complement the flavors of the sweet potatoes and dressing.​

• Serve alongside sautéed leafy greens like spinach or kale, or with roasted vegetables such as broccolini or Brussels sprouts.

• Incorporate the roasted sweet potatoes into a grain bowl with quinoa or brown rice, assorted vegetables, and a protein of choice.