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Roasted Sweet Potatoes with Miso-Tahini Sauce
The dressing can also be used as a delicious dip for rice crackers and various fresh vegetables – carrots, celery, radishes.
- 3 large sweet potatoes (we like Japanese sweet potatoes – even though their color isn’t as lovely – but any variety will work), peeled and cut into 2″ cubes or thin 2″ lengths
- 2 T vegetable oil
- 2 T tahini
- 2 T white miso
- 2 T rice vinegar
- 1 T water
- 1 tsp toasted sesame seeds (optional)
- 3 thinly-sliced green onions (optional)
Preheat oven to 425 degrees.
Toss potatoes with the 2 T oil and 1/2 tsp salt; place on a baking sheet and roast, tossing several times, for about 30 minutes.
Combine the tahini, miso, vinegar, and water in a small bowl. Mix with a fork until blended. Spread on the bottom of a serving dish and then top with the hot roasted potatoes. Garnish with the sesame seeds and green onions, if you’re using them. Serve immediately.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.