Sweet potatoes are a great ingredient to have already cooked and ready to leap into a salad or grain bowl. Because we’ve started carrying miso products in the Marketplace this week, I wanted to create a simple and quick recipe that highlighted the sweet potato and miso…it’s a winning combo!
What you need:
- 1 – 2 sweet potatoes (skins on), cut into 1 inch cubes
- 3 tbsp miso paste or Gochujang (if you want a little heat)
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp lemon juice or rice vinegar
- Optional, red pepper flakes and sesame seeds
Preheat oven to 400° F.
Toss sweet potatoes in oil and place on baking sheet in one layer. Bake for 30 – 35 minutes until tender.
Meanwhile, add all the other ingredients to a small saucepan and heat over medium until combined and slightly thickened. This takes about 5 minutes. When the sweet potatoes come out of the oven, toss them in the miso glaze and serve warm! Sprinkle with sesame seeds or red pepper flakes if you’d like.