Miso glazed sweet potato
How to make miso glazed sweet potato that is sweet, savory, tangy, with a kick of heat. Pair with microgreens and salmon for a quick, nutritious sweet potato and salmon salad, or omit the salmon for a vegan option!
Servings: 2
Ingredients
- 4 sweet potatoes small to medium-sized
- 1/2 Tbsp black sesame seeds or white - could be toasted.
- 1/2 Tbsp sesame oil
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
Salad Dressing
- 1/2 lemon juiced or rice vinegar or apple cider vinegar.
- 1 tsp miso paste white or yellow mild miso
- 2 Tbsp soy sauce or reduced-sodium or tamari (GF)
- 1 garlic clove
- 1 knob ginger
- 1 dried chili or chili flakes
- 1 tsp maple syrup or agave
- handful cilantro or parsley
Toppings
- 1/2 cup microgreens or other leafy greens
- 5 oz smoked wild salmon or other protein, optional
Instructions
Step 1: Cook the sweet potato
- Peel (or leave unpeeled and just scrub well) and chop the sweet potatoes into ¾-1-inch cubes.
- Add the potato, seasonings, and sesame oil to a bowl and toss to coat them well. You could also do this on the baking sheet if oven roasting, but I find I get better results doing it in a bowl first.
- With an Air Fryer: Place the sweet potatoes in your Air Fryer basket. Don't worry too much about them not touching or being in a single layer only, as we're not aiming for super crispy results here. If you want crispier potatoes, then cook them in batches in a single layer, with a bit of space between the pieces.Air fry for around 20 minutes at 375ºF/190ºC until lightly browned and tender in the middle.In the oven: Spread the sweet potato over a parchment-lined baking sheet and bake in a pre-heated oven at 425ºF/220ºC for 20-25 minutes, turning once halfway. They should be lightly golden brown and tender without being super crisp.
Step 2: Prepare the miso glaze
- Roughly chop the cilantro, then mix it with the remaining miso glaze ingredients and stir well to combine.
Step 3: Assemble the sweet potato and salmon salad
- Add the sweet potato to a large bowl, cover in the glaze and toss to combine. These potatoes are now ready to use how you please.Alternatively, to serve this as a quick sweet potato and salmon salad, top the potatoes with some baby kale microgreens and ready-to-eat smoked salmon (or legumes/tofu for a vegan option).
Notes
- You could also use this glaze poured over baked sweet potatoes and/or check out my recipe for miso-glazed eggplant (Nasu Dengaku).
- You can leave the skin on or peel it off your potatoes. Leaving it on will provide extra fiber and vitamins but will obviously affect the texture.
- Can you make this oil-free? Yes, just don't use oil when cooking the potatoes. They'll lose some flavor and the potatoes will look a little dry – until you coat them in the sticky sweet miso glaze that is!