Description
Delicious roasted sweet potatoes served with a creamy, tangy miso sauce, garnished with fresh coriander and toasted almonds. This vegan, flavorful side dish combines the natural sweetness of orange sweet potatoes with an umami-rich miso dressing, perfect for a comforting and healthy meal.
Ingredients
Sauce
- 2 tbsp white / shiro miso paste
- 1 tbsp seasoned rice vinegar or lime juice
- 2 tsp maple syrup or coconut sugar
- 1-2 tsp Sriracha, adjust to taste
- 1 tbsp thick vegan yoghurt (coconut yoghurt recommended)
- About 1 tbsp water
Roasted Sweet Potatoes
- 600 g / 21 oz orange sweet potatoes
- Olive oil, for brushing
- Fine sea salt, to taste
Garnish
- Bunch of fresh coriander, finely chopped
- 2 tbsp toasted almonds or almond flakes
Instructions
- Prepare the miso sauce: In a small bowl, whisk together white miso paste, seasoned rice vinegar or lime juice, maple syrup or coconut sugar, Sriracha, vegan yoghurt, and about a tablespoon of water until you achieve a thick, glossy sauce. Adjust the spiciness by adding more Sriracha if desired.
- Preheat the oven: Set your oven to 220° C (425° F) to get it nice and hot for roasting the sweet potatoes.
- Prepare the potatoes: Scrub the sweet potatoes thoroughly to remove any dirt, no need to peel. Remove any blemishes carefully with a sharp knife.
- Cut the potatoes: Halve each sweet potato lengthwise, then cut each half in half again, and then each quarter in half once more to create 8 slim wedges per potato.
- Oil and arrange the wedges: Brush the exposed flesh of the potato wedges lightly with olive oil. Place them cut side down on a baking tray.
- Roast the first side: Bake the wedges in the preheated oven for 12-15 minutes until they start to char and soften.
- Flip and roast the other side: Turn the wedges so the other cut side touches the baking tray and roast for another 12-15 minutes until they are tender and nicely charred all over. Season with fine sea salt.
- Serve: Arrange the roasted sweet potato wedges on a large platter. Drizzle generously with the miso sauce, then sprinkle with finely chopped coriander and toasted almonds for a fresh, crunchy finish.
Notes
- Adjust Sriracha amount to control the heat level in the miso sauce.
- No need to peel sweet potatoes as the skin crisps up nicely when roasted and adds texture.
- To toast almonds, heat them in a dry pan over medium heat until golden and fragrant, watching carefully to prevent burning.
- This dish can be served as a side or a light vegan main when paired with a grain or salad.
- Store leftover miso sauce separately in an airtight container in the fridge for up to 3 days.
