Miso-Scallion Roasted Sweet Potatoes Recipe
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Category
Winter
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Cusine
American
What do you need?
How to make?
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
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
Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160 degrees F as registered on an instant-read thermometer. Cover and set aside for 1 hour. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400 degrees F . Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, about 30 minutes. Carefully flip potatoes with a thin spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Keep potatoes warm. When ready to serve, in a large mixing bowl, whisk together miso, mirin, sugar, water, and remaining 1 tablespoon oil until smooth. Add potatoes and gently toss to coat. Fold in scallions and transfer to a serving bowl. Sprinkle with shichimi togarashi, if using, and serve.