Miso-Scallion Roasted Sweet Potatoes

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
• 4 tablespoons vegetable or canola oil, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons miso
• 1 tablespoon mirin
• 1/2 tablespoon sugar
• 2 tablespoons water
• 2 scallions, white and light-green parts only, thinly sliced
• Shichimi togarashi, for garnish

Directions

1. Put the sweet potatoes in a large saucepan, then add enough cold water to cover them. Warm the water until an instant-read thermometer reads 160 degrees F (70 degrees C). Cover the pan and let it sit for 1 hour.
2. Set your oven racks in the upper-middle and lower-middle positions, and heat the oven to 400 degrees F (200 degrees C). Drain the sweet potatoes and tip them into a large bowl. Add 3 tablespoons (45ml) oil, then season to taste with salt and pepper and toss. Divide the sweet potatoes between 2 rimmed baking sheets and roast until the undersides have browned, about 30 minutes. Using a thin spatula, carefully turn the potatoes over, then roast until the other side is browned and the potatoes are tender, about 20 minutes longer. Keep the potatoes warm.
3. When you are ready to serve, whisk the miso, mirin, sugar, water, and remaining 1 tablespoon (15ml) oil in a large mixing bowl until smooth. Add the potatoes and toss gently until coated. Fold in the scallions, move everything to a serving bowl, and finish with shichimi togarashi if using.