Kyoto Style Sweet Potatoes

    0
    57

    Kyoto-Style, Roasted Sweet Potatoes with Miso, Ginger and Scallions – a delicious vegan side dish that is easy to make and full of amazing flavor!

    Kyoto Style Sweet Potatoes
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    These Japanese-inspired, Kyoto Roasted Sweet Potatoes with Miso, ginger and scallions can be made vegan, using olive oil or coconut oil. A simple delicious vegan side dish that is easy to make and full of amazing flavor!
    Kyoto Style Sweet Potatoes
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    These Japanese-inspired, Kyoto Roasted Sweet Potatoes with Miso, ginger and scallions can be made vegan, using olive oil or coconut oil. A simple delicious vegan side dish that is easy to make and full of amazing flavor!
    Servings Prep Time Cook Time
    4-6servings 15minutes 40minutes
    Servings Prep Time
    4-6servings 15minutes
    Cook Time
    40minutes
    Ingredients
    Ingredients
    Servings: servings Units:
    Add to Shopping List
    This recipe is in your Shopping List
    Add To Shopping List
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add To Meal Plan
    Instructions
    1. Preheat oven to 220C
    2. Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan, cut side down. Brush or spray the skin sides with olive oil.
    3. Roast 30-40 minutes until fork tender (check at 3o mins, keeping in mind they need may need longer if very large) When tender, flip over and broil if they need more caramelization. Adding little color ( or char) around the edges is good here.
    4. While they are roasting make the Shallot Ginger Miso “butter”. Heat the oil, butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and using a fork, mash and it into the mixture, breaking it up as much as possible. It won’t get creamy, just mash the miso as best you can with the fork into the tiniest little bits, and let these bits get slightly crispy, sautéing 2 minutes or so. Turn heat off.
    5. When sweet potatoes are caramelized to your liking, place on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, (so miso butter can get down inside) then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful “brown bits” ( shallot, ginger, miso).
    6. Sprinkle with a little finishing salt ( I really like using smoked Maldon Salt here) and sprinkle with chopped scallions.
    7. Enjoy as a side dish or as a vegan main, along with a salad.
    Recipe Notes

    Recipe from feastingathome.com

    Nutrition Facts
    Kyoto Style Sweet Potatoes
    Amount Per Serving
    Calories 271 Calories from Fat 88
    % Daily Value*
    Total Fat 9.8g 15%
    Saturated Fat 1.4g 7%
    Cholesterol 0mg 0%
    Total Carbohydrates 44.5g 15%
    Dietary Fiber 6.7g 27%
    Sugars 1.7g
    Protein 2.9g 6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Maya Clipps, Founder and cornerstone of Clever Chef Team. Deserts are her thing and no one can come between her and her cakes and pastry. Nevertheless she’s specialized in deserts, her cooking abilities are far beyond that segment only, and by her side all of the chefs in our team improved their skills massivly. Follow her recipes and you’ll understand what we mean.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.