Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo (Vegan)

Recipe from PickUpLimes

Husband-Tested in Alice’s Kitchen

Makes 2-3 servings

Well, this just knocked our socks off!  Wowza!  I’m excited to find another fabulous recipe using sweet potatoes.  Make this now!!

Sweet Potatoes

3 medium sweet potatoes, scrubbed

1 Tablespoon sesame oil

2 teaspoons miso paste

2 teaspoons sambal oelek

2 teaspoons maple syrup

1 teaspoon freshly grated ginger

Spicy Sambal Tahini Mayo

1 Tablespoon vegan mayo

1 Tablespoon tahini

2 teaspoons water

1 teaspoon sambal oelek

1 teaspoon sodium reduced soy sauce or tamari sauce

Preheat the oven to 350F.  Keep the skin on the potatoes for extra crispiness and fiber, if desired.  Otherwise, peel the potatoes.  (I keep the skin on.). Wash and cut the sweet potatoes into wedges.

To a large bowl or pie plate, 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 sheet.  Roast at 350F for 35-40 minutes or until for tender and golden on the edges.  Tip:  once the potatoes are baked, you can crisp them up a bit more by turning on the broiler and broiling them for 1-2 minutes.

While the potatoes are roasting, make the mayo.  Add all the mayo ingredients to a small bowl and mix to combine.  You can serve the sweet potatoes drizzled with the mayo or you can serve the mayo as a dipping sauce.

You can store any leftovers in an air-tight container in the fridge for up to 3 days.  They are best reheated in the oven.  You can also roast other vegetables such as bell peppers, carrots or zucchini for this recipe.