Glasierte Süßkartoffeln mit Miso

Zutaten

• 2 large sweet potatoes (peeled and cut into 1-inch cubes)
• 1 tablespoon olive oil or avocado oil
• kosher salt (to taste)
• Fresh ground black pepper (to taste)
• 2 tablespoons unsalted butter
• 1 tablespoon white miso paste
• 1 tablespoon maple syrup (or honey)
• 1 teaspoon low-sodium soy sauce
• ½ teaspoon fresh ginger (finely grated)
• 1 teaspoon rice vinegar
• Thinly sliced scallions
• Toasted sesame seeds

Zubereitung

1. 1

   Preheat oven to 425°F (218°C).

2. 2

   Toss sweet potato cubes with oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.

3. 3

   Roast for 25–30 minutes, flipping halfway, until golden brown and tender.

4. 4

   While potatoes roast, melt butter in a small saucepan over medium heat.

5. 5

   Whisk in miso paste, maple syrup, soy sauce, ginger, and rice vinegar until smooth and slightly thickened (about 2–3 minutes). Set aside.

6. 6

   Once potatoes are roasted, transfer to a large bowl and drizzle with warm miso glaze. Toss gently to coat.

7. 7

   Plate and top with scallions and sesame seeds. Serve warm — and watch them disappear.