Baked Miso Sweet Potato Slices

Ingrédients

• 2.5 lb sweet potatoes (finely sliced)
• 5 tablespoons unsalted butter (melted)
• 1/4 cup maple syrup
• 1/4 cup white miso
• 1 tablespoon rice vinegar
• 2 teaspoons ginger (finely minced)
• 3 garlic cloves (minced)
• Green onion (diced)
• Flaky sea salt

Préparation

1. 1

   Prepare oven. Preheat oven to 350°F (180°C) and grease your casserole dish with olive oil.

2. 2

   Make miso sauce. In a small saucepan, add the butter, maple syrup, miso. Heat over medium heat and stir until melted and combined. Remove from heat and add in the rice vinegar, grated ginger, and minced garlic. Whisk until combined.

3. 3

   Toss. Add the sweet potatoes in a large bowl and the miso sauce. Toss the sweet potatoes until they are evenly coated.

4. 4

   Assemble. Layer the sweet potatoes in a casserole dish or cast iron skillet in a circular pattern, overlapping the slices. Reserve the extra sauce that falls to the bottom of the bowl.

5. 5

   Bake covered. Cover with foil, bake for 35 minutes until the sweet potatoes are soft.

6. 6

   Brush on the miso glaze. Remove from the oven and increase the heat to 400°F (204°C). Brush the sweet potatoes with the reserved miso sauce.

7. 7

   Bake uncovered. Bake for an additional 25 minutes uncovered until the tops of the potatoes is browned along the edges and crisp. Check if the potatoes are cooked through by piercing it with a fork. For added color, set the oven on broil for the last 2 minutes.

8. 8

   Serve. Garnish with diced green onions and flakey sea salt. Serve immediately.