Japanese Sweet Potatoes Roasted with Miso and Tahini Sauce

The unique savory sweetness of Japanese sweet potatoes makes this dish a wonderful novelty at your next holiday feast. Roasting them with miso mixed with honey only adds to the intriguing flavor. They’re served on a bed of tahini and yogurt sauce, and a generous sprinkling of candied walnuts adds texture and a lovely note of sweetness. You’ll find yourself revisiting this comfort food recipe in the long winter weeks ahead.  

What is Miso?

Miso is a fermented soybean paste that is a staple ingredient in Japanese cuisine. It is made by combining soybeans with koji mold and salt, and allowing the mixture to ferment for varying lengths of time. Miso comes in a variety of colors and flavors, ranging from mild and sweet to bold and salty. White miso is milder and sweeter compared to its darker counterparts.

Japanese Sweet Potatoes Roasted with Miso and Tahini Sauce Recipe 

Ingredients 

• 2 lb Japanese sweet potatoes  
• 2 tbsp white miso paste 
• 2 tbsp honey  
• 4 tbsp butter, softened 
• 5 tbsp (approx.) candied walnuts  

For the Tahini Sauce: 

• 1/2 cup yogurt  
• 1/2 cup parsley 
• 4 tbsp butter, softened 
• Juice of 1 lemon 
• 2 tbsp Tahini 
• Salt and pepper to taste 

Instructions 

1. Mix together the miso paste, honey, and butter until a thick sauce forms.  
2. Cut the sweet potatoes into large wedges and place in a large bowl and toss with the butter mixture.  
3. Transfer the sweet potatoes onto a parchment-lined baking sheet and spread out evenly. Roast at 375 degrees for 30-40 minutes, until the potatoes are slightly brown. 
4. While the potatoes are cooking, make the tahini sauce by adding the parsley, tahini, yogurt, and lemon, together in a food processor. Blend until a light green sauce is formed, season with salt and pepper and set aside until you are ready to serve the potatoes. 
5. Once the potatoes are finished cooking, spread the sauce on a serving platter and place the cooked sweet potatoes on top.   
6. Garnish with your favorite candied walnuts and serve. 

Recipe and Styling by Anna Franklin / Photography by Dave Bryce 

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