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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 4
For the potatoes:
- 1 1/2 lb(s) sweet potatoes
- 1 tablespoon(s) olive oil
- 1/2 teaspoon salt
For garnish:
- 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
Find it online:
https://www.easyveganmealplan.com/recipe/roasted-miso-potatoes/