Vegane kandierte Süßkartoffeln mit Melasse, Miso und Ahornsirup

Zutaten

• 2 1/2 pounds sweet potatoes or garnet yams (peeled and cut into 1/2–inch rounds)
• 2 tablespoons toasted sesame oil
• 1 2-inch cinnamon stick
• 2 tablespoons molasses
• 1 teaspoon tamari or shoyu soy sauce (use wheat-free tamari for gluten-free)
• 2 tablespoons pure maple syrup
• 1 heaping tablespoon white or yellow miso
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon grated lemon zest
• 6 tablespoons filtered water

Zubereitung

1. 1

   Preheat the oven to 425°F.

2. 2

   In a large bowl, toss the sweet potatoes with 1 tablespoon of the sesame oil.

3. 3

   Spread the sweet potatoes on a parchment-lined or well-greased baking sheet in a single layer and roast for 50 minutes, turning over with a fork after 25 minutes.

4. 4

   Remove the sweet potatoes from the oven and lower the heat to 375°F.

5. 5

   Place the cinnamon stick at the bottom of a greased 2-quart baking dish, and add the sweet potatoes in layers.

6. 6

   In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Pour over the sweet potatoes.

7. 7

   Bake, uncovered, for 30 minutes, thoroughly basting the sweet potatoes every 10 minutes.