Miso Scallion Roasted Sweet Potatoes

• 份量: 8 servings
• 准备时间: 5 minutes
• 总时间: 1 hour 55 minutes

配料

3 pounds (1.4kg) sweet potatoes, peeled and cut into 1/2-inch chunks

4 tablespoons (60ml) vegetable or canola oil, divided

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) miso (we used white miso during testing, but you can use any type)

1 tablespoon (15ml) mirin

1/2 tablespoon (8g) sugar

2 tablespoons (30ml) water

2 scallions, white and light-green parts only, thinly sliced

Shichimi togarashi, for garnish (optional; see note)

步骤

Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160°F (70°C) 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°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) 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 (15ml) 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.

营养

• 卡路里: 233 kcal
• 总脂肪: 7 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 299 mg
• 总碳水化合物: 38 g
• 膳食纤维: 6 g
• 总糖: 13 g
• 蛋白质: 4 g