Miso, Ginger, And Scallion-Crusted Sweet Potatoes

1. 1

   Preheat oven to 350u00b0.

2. 2

   With a small, sharp knife, pierce each sweet potato in several places.

3. 3

   Place in oven and bake until tender when pierced with a long sharp knife or skewer, about 45 minutes to 1 hour, depending on size. Remove from oven and allow to cool slightly.

4. 4

   While potatoes are baking, warm oil in skillet (I used cast-iron) over medium-low flame. Add garlic, scallions, and ginger and saute until fragrant and sizzling.

5. 5

   Place miso in a small, heat-proof prep bowl or custard cup and add enough hot water to form a loose, thick paste-maybe 2 to 3 tablespoons. Whisk until fully incorporated.

6. 6

   Add miso mixture to skillet and stir and scrape until reduced, thickened, and darker in color, about 3 minutes. Swirl in the coconut oil (or butter), stirring until melted. Remove from the heat.

7. 7

   Cut each potato in half lengthwise. Using a rubber scraper, coat the miso paste mixture evenly over cut edges. Place under broiler and broil until topping is crisp and browned, about 4 to 5 minutes (you know your broiler best; keep an eye on the proceedings).

8. 8

   Serve it forth, either as a side or as a main.

* Per serving · 4 servings · Values may vary.

No additional tips available.