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!
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).
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!