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Parve
Easy
35 Minutes
Diets 
Miso paste lends an umami burst of flavor to these simple sweet potatoes. For a fun colorful twist, try this recipe with Japanese purple sweet potatoes!
3 tablespoons white or yellow miso paste
3 tablespoons honey
1 and 1/2 tablespoons low-sodium soy sauce such as Haddar
juice of 1/2 lime (or 1 tablespoon Heaven and Earth Lime Juice)
1 teaspoon red pepper sauce (like sriracha)
1/2 teaspoon ground ginger
2 tablespoons Bartenura Olive Oil
1 tablespoon sesame oil
3 large sweet potatoes, scrubbed, trimmed, and cubed (3/4-inch)
1 teaspoon toasted sesame seeds, for garnishing
sliced scallions, for garnishing (optional)
Line a sheet pan with heavy-duty foil or parchment paper and preheat the oven to 400 degrees Fahrenheit.
Coat: In a large mixing bowl, combine miso, honey, soy sauce, lime juice, red pepper sauce, ginger, and oils; whisk to blend well. Divide and reserve half the sauce in a separate bowl. Add potatoes to the remainder in the large bowl; toss to coat. Spread potatoes out on the sheet pan in an even layer.
Bake for 15 minutes. Pour remaining half of sauce over the potatoes, toss to coat, and roast for another 10 minutes until tender when pierced with a fork and glazed all over.
Garnish: Sprinkle with toasted sesame seeds and scallions, if desired. Best served fresh!
Recipe excerpted from The Giving Table (Menucha Publishers 2022) with permission. Purchase on Amazon.
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