Roasted Sweet Potatoes Recipe With Miso & Crispy Shallots (6 Ingredients) by Jan Mostrom

I was visiting my friend Danette, who is a fabulous cook, and she introduced me to these sweet potatoes that are definitely making it into my repeat recipes! This easy roasted sweet potato recipe with crispy shallots and miso is all plant-based. It takes a bit of time to bake the sweet potatoes, but it’s really a very simple vegetarian recipe that is so worth the effort. I enjoy eating this for lunch or dinner with a vegetable on the side.

To make these Japanese-inspired baked sweet potatoes, you will need just six simple ingredients. Here is your shopping list so you can enjoy these gluten-free potatoes tonight: yams or sweet potatoes, olive oil, shallots, fresh ginger, miso and green onions. The potatoes are ready to be eaten in about one hour.

These potatoes are so good you won't even be thinking about the health benefits of sweet potatoes, the health benefits of miso and the health benefits of ginger. Serve these creamy, miso sweet potatoes for lunch, as a light vegetarian dinner or as a side dish with dinner.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 2 - 3 yams or sweet potatoes, sliced in half lengthwise
• 1/4 cup olive oil, coconut oil, butter or ghee (I used coconut oil), plus more for brushing
• 1 large shallot, very finely diced (about 1/2 cup)
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon miso (I used white miso but any will work)
• 3 green onions, sliced

Helpful Products

• Tongs
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Sheet
• Rubber Spatula
• Spatula
• Grater
• Parchment Paper
• Airtight Containers

Recipe Notes

• Be sure to cut the shallots very fine.
  

• Use a fine grater to grate the ginger for this recipe. If you don't have a grater, mince finely with a sharp knife.
  

• Miso is a Japanese paste made with fermented soybeans, salt and other ingredients that can include rice, barley and seaweed. There is yellow miso, white miso and red miso. Most miso is gluten-free, but it if contains barley it will not be. Check the label.
  

Here's how to make it: 

1. Line a baking sheet with parchment and cut your sweet potatoes in half lengthwise. Drizzle the potatoes with olive oil then use your clean hands to generously make sure the flat side is coated. Sprinkle with some salt, turn over on the parchment and place them in the oven. Bake in a preheated 425-degree F oven for about 40 minutes, or until golden brown on the flat side.
2. While the potatoes are cooking make the topping by placing a frying pan on the cooktop on medium-low heat. Add the 1/4 cup coconut oil (or what ever fat you are choosing) and the shallots.
   
3. Cook for about 6 to 8 minutes, or until the shallots are golden brown. Add the ginger and stir. Cook for 3 to 4 minutes.
   
   
4. Add the miso and to combine use a fork to press it into the shallot mixture. This won’t be a creamy sauce so don’t worry if its a bit chunky. Sauté the miso with the shallots for another 2 minutes, or until everything looks nice and crispy. Remove the pan from heat.
   
5. When the sweet potatoes are nice and brown on the underside and tender when you insert a fork remove them, use a spoon to carve into them from the flat side, making cuts about 1/2 inch apart. Then keeping the flat size up return them to the oven for 3 more minutes.
   
6. While the potatoes are in the oven for the last 2 minutes, reheat the shallots on medium. Remove the potatoes, spoon the shallot mixture over the top.
   
   
7. Sprinkle with green onions and a bit of salt and enjoy!
   

Nutrition Facts Per Serving

Calories: 324

Total Fat: 14.4g

Saturated Fat: 2.1g

Cholesterol: 0mg

Sodium: 956mg

Total Carbohydrate: 45.6g

Dietary Fiber: 7.9g

Total Sugars: 3.9g

Protein: 6.3g

Vitamin D: 0mcg

Calcium: 92mg

Iron: 2mg

Potassium: 1219mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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