Description
This dish features roasted yams topped with a delicious shallot ginger miso butter, making it a perfect side or vegan main.
Ingredients
Scale
- 2–3 yams (or small sweet potatoes), sliced in half lengthwise
- ¼ cup olive oil, coconut oil, butter or ghee for brushing
- 1 large shallot, very finely diced (about ½ cup)
- 2 teaspoons ginger, finely minced
- 1 tablespoon miso (white preferred, but any color works)
- salt to taste
- 3 scallions, sliced
Instructions
- Preheat oven to 425F.
- Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan, cut side down. Brush or spray the skin sides with olive oil.
- Roast for 30-40 minutes until fork tender (check at 30 mins, they may need longer if very large). When tender, flip over and broil if they need more caramelization, aiming for a little char around the edges.
- While the yams are roasting, prepare the Shallot Ginger Miso butter. Heat the oil, butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often for about 5-6 minutes. Add the ginger and cook for 2-3 more minutes.
- Add the miso and mash it into the mixture with a fork, breaking it up as much as possible. It won’t get creamy, but mash it into tiny bits, allowing these bits to get slightly crispy, sautéing for about 2 minutes. Turn heat off.
- When sweet potatoes are caramelized to your liking, place them on a platter with the flesh side up. Reheat the miso butter, pierce the flesh in a few spots using a spoon so that the miso butter can penetrate, then spoon a tablespoon or two of the sauce over each yam, ensuring to include the flavorful brown bits (shallot, ginger, miso).
- Sprinkle with a little finishing salt (smoked Maldon salt is recommended) and scatter chopped scallions on top.
- Enjoy as a side dish or as a vegan main along with a salad. This goes well with teriyaki salmon and bok choy or miso baked tofu.
Notes
- For a flavor boost, try combining yams with other seasonal vegetables.
- This dish can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 yam half
- Calories: 180
- Sugar: 5g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg