Miso-Maple Glazed Sweet Potatoes

• portions: 4–6
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

3 medium sweet potatoes (about 2 to 2 1/2 lbs.)

2 Tbsp. extra-virgin olive oil (or avocado oil)

3/4 tsp. Kosher salt (optional)

1/2 tsp. cracked black pepper

2 Tbsp. butter, softened

2 Tbsp. maple syrup

1 1/2 Tbsp. red miso

1 1/2 Tbsp. sherry vinegar (sub rice vinegar)

2 tsp. grated orange zest plus 1 Tbsp. fresh orange juice (from 1 naval orange)

1/2 tsp. red chili flakes

1/4 cup chopped fresh cilantro leaves

Optional:

3 Tbsp. thinly sliced scallions

1 1/2 Tbsp. toasted sesame seeds

Instructions

1. Preheat oven to 400ºF. Slice sweet potatoes into wedges lengthwise. Place on a large rimmed baking sheet and toss with olive oil, salt and black pepper, making sure to evenly coat. Spread in an even later and roast for 25 to 30 minutes, turning once midway through, until tender.

2. Meanwhile, place butter, maple syrup, miso paste, vinegar, orange zest and juice, and chili flakes in a small bowl and mash together with a fork to break up miso.

3. Once the potatoes are roasted, transfer miso mixture to large non-stick skillet and warm over medium heat, stirring until smooth and starting to bubble. Add roasted sweet potatoes to pan and gently toss to coat. Cook 2 more minutes, allowing the flavors to meld and miso mixture to glaze potatoes. Empty out onto a serving platter and scatter cilantro and optional scallions and sesame seeds overtop.

Notes

Rachel: this works with all sorts of sweet potatoes. I can’t read and cut into small pieces instead of wedges, so it didn’t take as long to cook. I think the miso is salty enough so I didn’t add extra salt and thought it was great.

Nutrition

• Taille de Portion: 1 cup
• Calories: 260 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 3 g
• Sodium: 698 mg
• Glucides Totaux: 42 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 13 g
• Protéines: 4 g