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Bon Appétit

Roasted Sweet Potatoes With Miso-Tahini Sauce

By Lauren Schaefer
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This three-ingredient sauce can go on anything. Make a double batch and spoon the extras over just about any meat, your next grain bowl, or thin it out with a little extra vinegar and use it as a salad dressing.

What you’ll need

Recipe information

  • Yield

    2 servings

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

Preparation

  1. Step 1

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

    Step 2

    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).

    Step 3

    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!).

    Step 4

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

    Step 5

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

    Step 6

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

    Step 7

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

TagsSweet PotatoPotatoRoot VegetableVegetableMisoTahiniEasyQuickSideDairy FreeVeganVegetarianRoastdinnerBasicallyBon Appétit
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