Last month, Bon Appetit published a recipe for Glazed Sweet Potatoes with Lentils. For the most part, it was the glaze that got my attention. I'm a wimp when it comes to spicinesss, and I have a sweet tooth (bring on the maple syrup!), so my version isn't quite the same, but the maple-miso combo with a punch of vinegar and a hint of a kick from pepper flakes...yum!
Ingredients
3 medium sweet potatoes
2 T maple syrup
1 tsp soy
2 tsp white miso
2 tsp sesame oil
pinch crushed red pepper flakes
1 T rice vinegar
1 T butter
Optional: 1 T thinly sliced scallions to garnish (sesame seeds would be a nice finish, too)
Directions
Preheat oven to 400° F.
In a small bowl, whisk together maple syrup, soy, miso, remaining tsp sesame oil, red pepper flakes and vinegar. Set aside.
Peel sweet potatoes and brush (or rub - I put on gloves and use my hands) with 1 tsp sesame oil. I used a combination of red garnet yam and white sweet potato just for color variety; either works fine. Place on baking sheet and bake 40-50 minutes. Remove from oven; let cool until just handle-able. Slice into 1 inch thick pieces.
Melt butter in large sauté pan; sauté sweet potato pieces over medium heat until deeply caramelized on both sides. Reduce heat to low; add maple-miso glaze. Continue to cook until glaze is bubbling; swirling pan or spooning glaze over pieces to coat them evenly.
Remove to serving dish; drizzle with remaining glaze from pan. Garnish with thinly sliced scallions.
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