Miso-Scallion Roasted Sweet Potatoes Recipe

1. 1

   Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160u00b0F (70u00b0C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.

2. 2

   Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400u00b0F (200u00b0C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, about 30 minutes. Carefully flip potatoes with a thin spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Keep potatoes warm.

3. 3

   When ready to serve, in a large mixing bowl, whisk together miso, mirin, sugar, water, and remaining 1 tablespoon (15ml) oil until smooth. Add potatoes and gently toss to coat. Fold in scallions and transfer to a serving bowl. Sprinkle with shichimi togarashi, if using, and serve.

* Per serving · 4 servings · Values may vary.