Roasted Sweet Potatoes with Maple Soy Miso Tahini & Sesame Nut Crunch

Ingredients

• 4 sweet potatoes (medium-sized, left whole)
• 0.5 cup tahini (well-stirred)
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp miso paste (white or yellow miso)
• 2 tbsp pistachios (shelled and chopped)
• 2 tbsp pepitas (pumpkin seeds)
• 2 tbsp almonds (slivered or chopped)
• 1 tbsp sesame seeds

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Scrub the sweet potatoes clean and pat them dry. Place them whole on a parchment-lined baking sheet.

3. 3

   Roast the sweet potatoes for 60 to 90 minutes. They are done when the skin is blistered and natural sugars have bubbled out and begun to caramelize.

4. 4

   While the potatoes roast, prepare the sauce by whisking together the tahini, maple syrup, soy sauce, and miso paste in a small bowl until smooth. Adjust consistency with a splash of water if needed.

5. 5

   Prepare the nut crunch by lightly toasting the pistachios, pepitas, almonds, and sesame seeds in a dry skillet over medium heat until fragrant and golden.

6. 6

   Slice the roasted sweet potatoes open lengthwise. Drizzle generously with the maple soy miso tahini and top with the toasted sesame-nut crunch.

Notes

The author suggests making extra of the maple-soy-miso tahini as it stores well and pairs with many dishes.

Nutrition per serving

• side dish
• vegetarian
• vegan
• roasted
• sweet potato
• tahini
• healthy