Roasted Japanese Sweet Potatoes
These tender Roasted Japanese Sweet Potatoes are brushed with a rich miso butter marinade, made with vegan butter, maple syrup, and a hint of Dijon mustard, then roasted until perfectly caramelized. This marinade and method could be used on different types of potatoes and vegetables; feel free to get creative to make a delicious veggie forward side.
Ingredients
3-4 medium sweet potatoes
1-2 T olive oil
2 T vegan butter
2 T maple syrup
1 t miso paste
½ dijon mustard
½ t cinnamon
1 t salt
½ t pepper
Directions
Preheat oven to 350° F.
Wash and dry potatoes. Cut in half and set face down on a well-oiled, lined baking sheet. Bake until soft, about 30-45 minutes.
While potatoes bake, make miso butter marinade by combining butter, maple syrup, miso, mustard and seasonings. Taste and adjust.
Once potatoes are soft, remove from the oven and turn heat up to 425° F.
Turn potatoes over and brush with marinade. Return to the oven for 15 minutes. Broil for 2-3 minutes until golden brown.
Serve warm.
