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EST. 2011 BY LIZ RUEVEN
Roasted Sweet Potatoes with Miso Tehini Glaze

Roasted Sweet Potatoes with Miso Tehini Glaze

Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.

While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too.

Last week, I popped diced bits of sweet potato in the oven as per Marcia Selden Catering‘s recipe. After roasting them, I allowed them to cool and glazed them with this simple mixture. I kinda forgot about them in my refrigerator until the weekend when I layered a couple of spoonsful over some chopped kale salad.

I was totally surprised at how complex and satisfying the flavors are.

While roasting the potatoes brings out their sweetness, the miso deepens the savory nuttiness of the tehini. The undertones in this super simple recipe are more yummy umami than I expected!

Use these as a side dish or a perfectly healthy salad topper.

Can’t say we didn’t warn ya. These are ADDICTIVE!

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