Roasted Sweet Potatoes with Miso-Tahini Sauce

basically snack sweet potato tahini miso vinegar green onion scallion sesame seed

Lauren Schaefer

2 servings

Source

Ingredients

2 small sweet potatoes (about 10 oz. total)

2 Tbsp. neutral oil, such as canola or grapeseed

½ tsp. kosher salt

2 Tbsp. tahini

2 Tbsp. white miso

2 tsp. distilled white vinegar

1 scallion

1 tsp. raw sesame seeds

Method

Preheat oven to 450°. Rinse 2 sweet potatoes, rubbing to remove dirt from skins.

Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2"-long pieces (think a nice size to eat with your hands).

Toss potatoes, 2 Tbsp. oil, and ½ tsp. salt on a rimmed baking sheet. Roast, tossing every 5 minutes, until a knife easily pierces flesh but exterior is still crispy, 15–20 minutes total (really important since you are cooking them at such a high temperature!).

Meanwhile, mix 2 Tbsp. tahini, 2 Tbsp. miso, 2 tsp. vinegar, and 1 Tbsp. water with a fork in a small bowl until smooth.

Trim root end off 1 scallion, then thinly slice from bulb to dark green tip.

Heat a small dry skillet over medium. Toast 1 tsp. sesame seeds, tossing constantly, until fragrant and golden, about 30 seconds.

Spread tahini sauce on a platter. Arrange potatoes over. Top with sesame seeds and scallions.