Roasted Miso Sweet Potatoes
Sweet, salt, tangy, these miso sweet potatoes are delish! I love these as a side dish, but I also often eat them as the main course because they are so yummy.
For the potatoes:
- 1 1/2 lb(s) sweet potatoes
- 1 tablespoon(s) olive oil
- 1/2 teaspoon salt
For the sauce:
- 2 tablespoon(s) white miso paste
- 1 tablespoon(s) tahini
- 1 tablespoon(s) rice vinegar
- 1 tablespoon(s) maple syrup
- 2 teaspoon(s) sriracha (optional)
- 1 handful(s) fresh cilantro chopped
- 2 tablespoon(s) almonds chopped (sub sunflower seeds or omit for nut-free)
- OVEN: Preheat oven to 425F (220C).AIR-FRYER: Preheat your air-fryer to 400°F (200C).
- Wash the potatoes and cut them into wedges. OVEN: Place them on a baking tray and drizzle with olive oil and season with salt. Toss to evenly coat. Bake for 30 minutes or fork-tender and lightly browned on the edges.AIR-FRYER: Add the potato wedges to a bowl, and drizzle with olive oil and season with salt. Toss to evenly coat. Add the potatoes to the air-fryer and fry for 20 - 25 minutes, stopping to shake halfway through, until fork-tender and lightly browned on the edges.
- In the meantime, combine all the sauce ingredients in a small bowl.
- Once potatoes are cooked, arrange them on a serving dish, drizzle with the sauce and top with chopped almonds and cilantro.
Oil-free: to make oil-free omit the oil and replace with vegetable broth or white wine. Soy-Free: To keep this recipe soy-free, swap out the miso for chickpea miso!
Serving: 1serving | Calories: 135kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 114mg | Potassium: 507mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21116IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg