Miso-Tahini Sweet Potatoes Two Ways

Miso-Tahini Sweet Potatoes Two Ways

Who doesn’t love cooking with sweet potatoes? They’re always the perfect crowd pleaser at a dinner party or comforting meal for one! We gathered some fresh sweet potatoes from our local CSA farm and whipped up a Miso Tahini sauce that works both ways. 

You’ll love this Miso Tahini sauce…..it’s an umami packed sauce or dip, which is great for any kind of roasted vegetable, drizzled over a salad, grain bowl or served with crackers and crudité!

INGREDIENTS
2-3 sweet potatoes, (really as few or as many as you need depending on how many you need to serve– you can always double the sauce!)
½ c Organic Roasted Garlic Tahini
½ lemon, juiced
2 tbsp olive oil, plus extra for rubbing over sweet potatoes pre-bake
2 tbsp miso
1 tbsp maple syrup
¼ c water
Salt & pepper, to taste

STEPS

  • Preheat the oven to 425°F.

For the whole sweet potato:

  • Poke sweet potatoes all around with a fork or knife. Place on a sheet pan, rub with olive oil, season with salt & pepper, and bake for 45 minutes to an hour, or until soft and cooked through*.

For the sweet potato slices:

  • Slice sweet potatoes into rounds or wedges, about ¼-½ inch thick. Place on a sheet pan, rub with olive oil, season with salt & pepper, and bake for 30-45 minutes, or until nicely browned and cooked through.

For the sauce:

  • While the sweet potatoes bake, combine all ingredients in a bowl and whisk until smooth. If it’s too thick, add water or lemon to thin it out a bit, then season to taste with salt & pepper. If it’s too thin, add another tablespoon of tahini.

To assemble:

Whole:

  • Slice sweet potatoes down the middle lengthwise, then press the halves down to create a surface for the sauce. Drizzle with sauce and whatever toppings you have on hand. We love adding fresh herbs for brightness and something crunchy for textural contrast, like cilantro and dukkah. Toasted and chopped nuts or seeds would also be delicious!

Sliced:

  • Swoosh sauce on a platter to create a bed for the sweet potato slices. Arrange slices as desired over the sauce and top with an additional drizzle. We topped ours here with thyme and candied walnuts, but any combination of herbs, spices and seeds would be great here.
*You can tell the sweet potato is cooked through if it collapses when pressed on or is easily pierced with a knife.

 






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