Patates douces rôties au miso, sucrées et épicées, avec mayonnaise au tahini et sambal

Ingrédients

• 3 medium sweet potato
• 1 Tbsp toasted sesame oil
• 2 tsp white miso paste
• 2 tsp sambal oelek
• 2 tsp maple syrup
• 1 tsp grated fresh ginger
• 1 Tbsp vegan mayonnaise
• 1 Tbsp tahini
• 2 tsp water
• 1 tsp sambal oelek
• 1 tsp reduced-sodium soy sauce

Préparation

1. 1

   Line a baking tray and preheat the oven to 350°F (180°C).

2. 2

   If desired, keep the skin on the potatoes for extra crispiness and fibre. Cut the sweet potatoes into wedges.

3. 3

   In a large bowl, combine the oil, miso, sambal, maple syrup, and ginger. Use a fork to mix.

4. 4

   Add the sweet potato wedges to the bowl and toss to coat.

5. 5

   Transfer to the baking tray and roast for 35 to 40 minutes, or until tender and golden on the edges.

6. 6

   Meanwhile, mix all the tahini mayo ingredients in a small bowl.

7. 7

   Serve the potato wedges with the tahini mayo, and enjoy!