White Sweet Potatoes Roasted with Miso
How to cook white sweet potatoes in the oven. Cut in cubes, tossed in a delicious miso dressing and roasted to form a crispy exterior they are a delicious side.
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Servings: 3 servings
Calories: 154kcal
Ingredients
- 1 lb white sweet potatoes such as Hannah
- 1 tablespoon corn starch*
- 3 tablespoon neutral cooking oil
- 2 teaspoon lime juice
- 1 ½ tablespoon miso paste**
- kosher salt and white pepper to taste
Instructions
- Preheat the oven to 425 F and line a suitable baking sheet with parchment paper, then set aside.
- Peel the white potatoes and cut them into about 1 inch cubes. Place them in a large bowl, dust them with the corn starch and mix them to coat them well.
- In a small bowl mix the dressing ingredients - miso, oil, lime juice and salt and pepper. Pour it over the starched potatoes and mix again to coat them all over.
- Transfer the potatoes to the lined baking sheet and roast for 15 minutes. Open the oven and using a spatula flip over the potatoes. Continue roasting for another 10 minutes or so, until the potatoes are crispy to your liking.
Notes
*If you want super crispy pieces you may increase by another ½ tbsp.
**You can increase the amount to taste if you want a bit stronger umami flavor. Keep in mind that white miso paste has a milder flavor. If you are using red miso you may find that you only want to use 1 tbsp. Add to taste.
Note that the nutritional imformation is arbitrary based on exact variety of white sweet potatoe, type of oil used, type of miso paste and actual serving size (a third or a fourth of the total quantity).
Nutrition
Serving: 4-5 oz | Calories: 154kcal | Carbohydrates: 14g | Protein: 1g | Fat: 10g | Fiber: 3g | Sugar: 3g
