roasted sweet potatoes with miso-tahini sauce recipe
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
For this hearty dish, I doubled the original Bon Appetit recipe. My doubled amounts are listed below. I also edged down the miso, as I felt the it made the sauce too salty. And the amount of sesame seeds: more sesame seeds, definitely more sesame seeds needed than the original recipe.
  • 4 large sweet potatoes (around 20 to 25 ounces total)
  • 4 tablespoons neutral oil
  • ½ teaspoon large grain salt
  • 4 tablespoons tahini
  • 2 tablespoons white-red miso
  • 2 to 3 teaspoons cider vinegar
  • 1 tablespoon water
  • 2 scallions, chopped
  • 1 tablespoon sesame seeds, toasted golden
  1. Preheat oven to 450 deg F. Wash sweet potatoes so skin is free from dirt. Cut into 2-inch long thick sticks, like stubby french fries.
  2. Toss these sweet potatoes in the oil and salt on a rimmed baking sheet. Roast and toss every 5 minutes or so to get soft flesh but crispy exterior, about 15 to 20 minutes.
  3. Mix tahini, miso, vinegar, and water with a fork until smooth. You may want to adjust the water to desired sauce thickness. It needs to be like a thinned out peanut butter but not too runny consistency.
  4. Spread sauce on a platter, keeping a spoonful aside. Arrange sweet potatoes over the sauced platter. Put the remainder of the sauce on the sweet potatoes. Sprinkle with sesame seeds and scallions.
  5. Serving warm or at room temperature is best.
Recipe by story of a kitchen at