Roasted Sweet Potatoes with Maple Soy Miso Tahini & Sesame Nut Crunch | Provecho

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Roasted Sweet Potatoes with Maple Soy Miso Tahini & Sesame Nut Crunch

cheffinwithzach

Cook

1 hr 30 min

I had a sweet potato sitting in my fridge and I needed to do something with it. Not just roast it and call it a day—that’s great, but let’s have some fun. Take a humble ingredient and make it the star. The sweet potato itself couldn't be simpler–roast whole at 425°F oven whole for up to 90 minutes. You'll know it's ready when the skin is crackly, and the natural sugars have bubbled into caramel. The result of heat, time, and patience. This is hands the best way to eat a sweet potato. It’s my go-to side for hosting, and I’ll often make a bunch on Mondays to eat throughout the week. You can warm them up as a side, or even cook them in some brown butter with cinnamon as a healthy dessert. While that's happening, we can prep the sauce. Sweet potato is sweet, earthy, rich. So you want something that leans into that but cuts through it at the same time. A maple-soy tahini does exactly that. Make extra. Trust me. Then there's the sesame nut crunch, which is really what takes this over the top. The sweet potato and maple-soy tahini are soft and creamy–now we need texture. 3 words: sesame-nut crunch. Hot sweet potato, creamy miso tahini, toasty crunch on top. This is taking humble ingredients and elevating them to the moon.

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4 servings

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Picture for Roasted Sweet Potatoes with Maple Soy Miso Tahini & Sesame Nut Crunch

4 servings

US

original

metric

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