Roasted Sweet Potatoes with Maple Soy Miso Tahini & Sesame Nut Crunch
cheffinwithzach published this recipe on provecho.co. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Whole roasted sweet potatoes cooked until blistered and caramelized, served with a savory-sweet maple-soy-miso tahini sauce and a crunchy toasted nut topping.
- Time
- 1 hour 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 425°F (220 °C) (220°C (425 °F)).
Scrub the sweet potatoes clean and pat them dry. Place them whole on a parchment-lined baking sheet.
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.
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 418
- Protein
- 12 g
- Carbs
- 44 g
- Fat
- 23 g
- Fiber
- 9 g
Where the calories come from
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