mmmmmmeeeeeeeessssssooooo ::::
My sister and I both discovered this recipe at a similar time, though she and her cadre of friends were the first to make it a couple of years ago, I think. I remember when it first popped up on the Bon Appétit website — I immediately thought I must make this. Miso is a wonderful salty, umami base for marinades and sauces, and balanced with the creaminess of tahini and sweetness of sweet potatoes, it makes a crowd-pleasing dish. That is why this dish works: the variety flavors and textures: sweet, salty, sour, creamy, and a teeny-tiny crunch of the sesame seeds and scallions.
Beware that if you make this dish too long before guests arrive, it might disappear into your stomach. This happened when my sister and her friends made it, leaving the spouses and kids with nothing but a platter licked clean.
The original recipe photo shows more charred sweet potatoes. I got enough browning and internal softening that I didn’t go so far as to char. As long as you add the sauce, you are bound have people asking for the recipe. And if you happen to have extra sauce (or just make extra), use as a dip for vegetables or meat.
Be prepared for a few upcoming posts on our recent trip to Taiwan — lots of foodcentric photos and written history about the country. Summary of the trip, though I will likely say it a million times over and annoy my readers: Taiwan in July is SO HOT.
One year ago: orzo salad
Two years ago: Mount Fuji and beyond: our continued trip to Japan in 2017
Three years ago: plum-cardamom jam
Four years ago: sugar cookie dreg cookies
Five years ago: scallops with mexican corn salad (elote)
Six years ago: angel food cupcakes with mascarpone frosting
Seven years ago: pepper-glazed goat cheese gratin and napa weekend restaurant review
Eight years ago: cornish pasties and lemon-lime gummy candy
- 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
- 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.
- 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.
- 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.
- 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.
- Serving warm or at room temperature is best.
