Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo

These potatoes. THESE POTATOES. I can't get enough. They are unreal: sweet, spicy, savoury and filling, and everything I ever want in potatoes. They just might be my new favourite recipe! You should definitely make them tonight. Maybe share them, or don't. No judgement :P

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Line a baking tray and preheat the oven to 350°F (180°C).
2. 2If desired, keep the skin on the potatoes for extra crispiness and fibre. Cut the sweet potatoes into wedges.
3. 3In a large bowl, combine the oil, miso, sambal, maple syrup, and ginger. Use a fork to mix.
4. 4Add the sweet potato wedges to the bowl and toss to coat.
5. 5Transfer to the baking tray and roast for 35 to 40 minutes, or until tender and golden on the edges.
6. 6Meanwhile, mix all the tahini mayo ingredients in a small bowl.
7. 7Serve the potato wedges with the tahini mayo, and enjoy!