Miso Sesame Butter Roasted Sweet Potatoes (Edit recipe)

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So simple and easy, but this side dish tastes almost like dessert! So dreamy in a grain bowl or as a side with salmon or baked tofu

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PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4

Ingredients

2 Sweet Potato, medium or 1 large (I use Japanese but any will work)
1 tsp Sea Salt
2 tsp Coconut, grassfed butter (sub coconut oil), melted
1.5 tsp White Miso Paste, sweet white or mellow miso paste
.5 tsp Toasted Sesame Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

I personally leave the skin on if the sweet potatoes are organic, but feel free to peel if you like). Preheat oven to 415 degrees F and line a baking sheet with nonstick parchment paper.
Slice sweet potato(es) into 3/4" rounds, then dice rounds into 1" pieces. Add sweet potatoes and salt to a heat-proof mixing bowl and toss to coat.
Spread sweet potatoes evenly onto baking sheet and roast for 35-40 minutes, flipping halfway through, until golden brown and tender. While sweet potatoes are roasting, to the same mixing bowl, add melted butter, miso and toasted sesame oil. Stir to combine into a paste consistency.
When sweet potatoes come out of the oven, carefully add to the mixing bowl and toss to evenly coat with miso butter mixture. Taste for salt and serve immediately. Sweet potatoes will keep tightly sealed in the fridge up to 5 days. To reheat, add to a baking sheet and warm on 300 until they reach desired temperature.

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This is our estimate based on online research.
Calories:	108
Fat:	1 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	682 mg
Fiber:	4 g
Sugars:	7 g
Calculated per serving.