Miso-Maple Sweet Potato

Steps

1. 1

   Preheat the oven to 210°C (400 °F) (410°F (210 °C)). Cut the sweet potatoes into thick 3–4 cm pieces, keeping the pieces as evenly sized as possible so they roast at the same rate.

2. 2

   In a small bowl, mix the 2 tablespoons olive oil, white miso, maple syrup, fresh thyme leaves, and freshly ground black pepper until combined into a smooth glaze.

3. 3

   Brush the sweet potato pieces generously with the glaze on both sides. Arrange them in a single layer on a baking sheet, leaving space between the pieces.

4. 4

   Roast the sweet potatoes at 210°C (400 °F) (410°F (210 °C)) for 35–40 minutes. Turn them once during roasting so both sides caramelize. They are ready when tender in the center when pierced with a knife and deeply golden at the edges.

   Start 40-minute timer
5. 5

   While the sweet potatoes roast, finely chop the parsley and coriander. Finely dice the red bell pepper and red onion.

6. 6

   Add the chopped herbs, diced pepper, diced onion, 1–2 tablespoons olive oil, 1–2 teaspoons lemon juice, salt, and freshly ground black pepper to a bowl. Mix to make the chimichurri and adjust the seasoning to taste.

7. 7

   Spread the cold Greek yogurt over a serving plate, creating a broad, even layer.

8. 8

   Arrange the hot roasted sweet potato pieces on top of the yogurt.

9. 9

   Spoon the chimichurri over and around the sweet potatoes. Finish with the toasted sunflower seeds and toasted pumpkin seeds, then serve immediately.