Main image of Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo

Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo

50 min

Appetizer

Side

10 ingredients or less
These potatoes. THESE POTATOES. I can't get enough. They are unreal: sweet, spicy, savoury and filling, and everything I ever want in potatoes. They just might be my new favourite recipe! You should definitely make them tonight. Maybe share them, or don't. No judgement :P

Servings

Total

50 min

Prep

10 min

Cook

40 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

  • 3
    sweet potatoes
  • 1 Tbsp (15 mL)
    sesame oil
  • 2 tsp (10 mL)
    miso paste
  • 2 tsp (10 mL)
    sambal oelek
  • 2 tsp (10 mL)
    maple syrup
  • 1 tsp (2 g)
    freshly grated ginger (optional)

Spicy sambal tahini mayo

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Directions

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  1. Preheat the oven to 350°F (180°C).
  2. If desired, keep the skin on the potatoes as we did for extra crispiness and fibre. Cut the sweet potatoes into wedges.
  3. In a large bowl, combine the sesame oil, miso paste, sambal, maple syrup, and ginger. Use a fork to mash and mix to combine. Add the sweet potato wedges and toss to coat.
  4. Transfer the coated sweet potatoes to a parchment-lined baking tray and roast for 35 - 40 minutes, or until fork-tender and golden on the edges. Tip: if desired, once the potatoes are baked, crisp them up a bit more by turning on the broiler and broiling for 1 - 2 minutes, until the potatoes are crispy and golden.
  5. To make the tahini mayo, add all the ingredients to a small bowl and mix to combine.

Storage

  • Keep in an airtight container in the fridge for up to 3 days.
  • Best if reheated in the oven.
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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Louise Magnusson🇸🇪 - April 10, 2021, 12:01 a.m.

As a swede, I was naturally suspicious about using maple syrup (not common at all in savoury dishes, only sometimes for sweets, honey is predominantly used)
I must confess that it actually enhanced the earthiness of the sweet potatoes. So did the salty miso paste. Nevertheless, I had to put a little bit of salt for flavour balancing. Baking time and temperature were absolutely perfect 👌🏻 Crispy peel and surface, a soft core that almost melted whilst eating

PUL Team - April 10, 2021, 2:28 a.m.

Woohoo! We're so happy to hear the mayo was a success and enjoyed, Louise. Thank you for sharing :D

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