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.
Made this recently for a larger group, so peeled and mashed the potatoes into a casserole dish and drizzled the sauce over. Outstanding!!!
This dish was astoundingly good, and I normally don't like the cloying sweet potato. If you can find it, dark soy ( Asian groceries carry it) puts this recipe over the top and married the brinyness and complexity of the darker soy to the caramel nuttiness of the Japanese sweet potatoes I had at hand..
My sauce is very thin - not at all like the photo. Did I do something wrong?
@nffarmer I had that same problem— someone mentioned adding a bit of tahini (sesame paste) and it helped but still not creamy enough to drizzle as in the photo. Amy other suggestions are most welcomed.