Sweet Potatoes With Miso-Ginger Sauce
Updated Oct. 12, 2022
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4sweet potatoes (about 6 ounces each), scrubbed
- 1clove garlic, chopped
- 1(1-inch) knob of fresh ginger, peeled and grated
- A few pinches of sugar or 2 teaspoons mirin
- 1heaping tablespoon white miso
- 1tablespoon unseasoned rice wine vinegar
- 1tablespoon light sesame oil or other neutral oil, plus more for the pan
- 1tablespoon toasted sesame oil
- 2teaspoons toasted black sesame seeds, for garnish
Nutritional analysis per serving (4 servings)
188 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 227 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
- Step 2
While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
- Step 3
Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
- Step 4
Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.
Private Notes
Comments
This sauce will taste great on ANYTHING! I roasted large slabs of butternut squash in the oven set ay 465 for about 1/2 hour, drizzled with a little oil. It browned the squash beautifully! I prefer this to SP, as they are too sweet for my taste.
In the bowl I added:
brown rice
pickled slivered beets
fresh baby greens
steamed purple kale
shredded carrot
and of course the black sesames + the MAGIC sauce.
A beautiful, colorful dish that could have been served in a restaurant.
I have never used miso. where in the supermarket would I find it?
Just made this. OUTSTANDING. I followed the proportions, made 2 changes for convenience. I cut the sweet potatoes in half, rubbed with some oil and put them in a pan covered with foil in a 425 oven. They caramelized beautifully. Second, not having a mortar and pestle I doubled the sauce recipe so I could use a blender -- great sauce and leftovers for whatever I think it will work. Served the potatoes in a bowl on top of a split of soba noodles (just a few) and some baby salad greens.
I made this with pre-cut chunks of sweet potatoes, served with salmon. We agreed the sauce was spectacular and went well with the salmon, too. Doubling up the sauce next time!
My sauce was much much thinner than what I see in the photo. I used miso from Trader Joe’s. Is it possible that white miso paste can vary in consistency and that’s why it’s so watery? I tried adding mayonnaise to thicken it up, but it is still not a drizzling sauce as shown in the photos.
Made this recently for a larger group, so peeled and mashed the potatoes into a casserole dish and drizzled the sauce over. Outstanding!!!