| Yield | |
|---|---|
| Source | https://www.walderwellness.com/roasted-japanese-sweet-potatoes/ |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | https://www.walderwellness.com/roasted-japanese-sweet-potatoes/ |
| Prep time | 45 minutes |
| 1 1⁄2 | Pound | Sweet Potatoes (peeled and chopped into 1-inch cubes) |
| 2 | Tablespoon | Olive Oil |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| 1⁄4 | Cup | Tahini |
| 1 1⁄2 | Tablespoon | Miso Paste |
| 1 | Tablespoon | Maple Syrup |
| 1⁄4 | Teaspoon | Garlic Powder |
| 2 | Teaspoon | Lemon Juice |
| 2 | Tablespoon | Hot Water |
| 1 | Tablespoon | Parsley (chopped) |
1.Start by preheating your oven to 400 degrees. Line a large baking sheet with parchment paper. Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
2.Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork-tender.
3.Meanwhile, in a small bowl whisk tahini, miso paste, maple syrup, garlic powder, lemon juice and hot water. Set aside.
4.Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes, or served alongside as a dip. Garnish with fresh pepper and parsley as desired.