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Recipe starts at 03:15
These potatoes. THESE POTATOES. I can't get enough of these. They are THAT good. They are sweet, spicy, savoury and filling. They are everything I ever wanted in potatoes. I could eat them all the time, everyday. They just might be my new favourite recipe. You should definitely make them tonight. Maybe share them, or don't. No judgement.
For a little extra crunch, broil these babies for minute or two once they are cooked!
Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo
▸ ▹ Vegan, nut-free, gluten-free
Servings: 2 - 3
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
3 medium 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 fresh grated ginger
Ingredients: Spicy Sambal Tahini Mayo
1 Tbsp (15 mL) vegan mayo
1 Tbsp (15 mL) tahini
2 tsp (10 mL) water
1 tsp (5 mL) sambal oelek
1 tsp (5 mL) sodium-reduced soy sauce
Preheat the oven to 350°F (180°C).
Keep the skin on the potatoes, as we did, for extra crispiness and fibre, if desired. Otherwise, peel first. Wash and cut the sweet potatoes into wedges.
To 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.
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: 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.
To make the tahini mayo, add all the ingredients to a small bowl and mix to combine.
Storage: keep in an air-tight container in the fridge for up to 3 days. Best if reheated in the oven.
Variations: roast other vegetables like bell peppers, carrots, or zucchini.
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