Melting Sweet Potatoes By Taylor Ann Spencer

Ingredientes

3 Tbsp. pure maple syrup

3 Tbsp. white miso

1 Tbsp. unseasoned rice vinegar

2 tsp. reduced- sodium soy sauce

1/2 cup water

1-1/2 1b. sweet potatoes, cut crosswise into 1" rounds

2 Tbsp. neutral oil, divided

11/2 tsp. kosher salt, divided

2 Tbsp. unsalted butter

Flaky sea salt (optional)

Instrucciones

Step 1: Arrange a rack in center of oven; preheat to 425°. In a medium bowl, whisk syrup, miso, vinegar, and soy sauce until smooth. Add water and stir to combine.

Step 2: In a large bowl, toss potatoes, 1 Tbsp. oil, and 1/2 tsp. kosher salt until coated.

Step 3: In a large (preferably cast-iron) ovenproof skillet over medium- high heat, heat remaining 1 Tbsp. oil. Add potatoes cut side down and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Flip potatoes; season second side with remaining 1 tsp. kosher salt. Cook, undisturbed, until golden on the other side, 1 to 2 minutes

Step 4: Add butter to skillet and let melt. Using an oven mitt or towel, tilt pan slightly so butter pools near the bottom. Using a large spoon, spoon frothing butter over potatoes until shimmering. Add maple-miso glaze to pan (it should reach about halfway up potatoes) and bring to a simmer.

Step 5: Transfer skillet to oven and roast until liquid is reduced and potatoes are tender, 23 to 28 minutes.

Step 6: Transfer potatoes to a platter. Whisk sauce in pan to incorporate and drizzle over potatoes. Sprinkle with sea salt (if using).

Notas

Jenn: Made this for thanksgiving. Was a bit confused how to add that many sweet potato rounds to the pan so there were fewer than the recipe called for. I used Hannah (white) & Garnet (red skin/orange flesh) sweet potatoes. There wasn’t any fluid in the end to drizzle over - not sure if I did something wrong. Overall, they were melty & tasty but not sure they are good for taking to a big meal.