Roasted Sweet Potatoes with Tahini-Miso Sauce

This addictive three-ingredient sauce can go on anything. Make a double batch and spoon the extras over just about any meat, your next grain bowl, or thin it out with a little extra vinegar and use it as a salad dressing.

What you need: 

• 2 small sweet potatoes (about 10 oz. total)
• 2 Tbsp. neutral oil, such as canola or grape-seed
• ½ tsp. kosher salt
• 2 Tbsp. tahini
• 2 Tbsp. white miso
• 2 tsp. distilled white vinegar
• 1 scallion
• 1 tsp. raw sesame seeds

What you need to do:

1. Preheat oven to 450°. Rinse 2 sweet potatoes, rubbing to remove dirt from skins.
   
2. Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2"-long pieces (think a nice size to eat with your hands).
3. Toss potatoes, 2 Tbsp. oil, and ½ tsp. salt on a rimmed baking sheet. Roast, tossing every 5 minutes, until a knife easily pierces flesh but exterior is still crispy, 15–20 minutes total (really important since you are cooking them at such a high temperature!).
   
4. Meanwhile, mix 2 Tbsp. tahini, 2 Tbsp. miso, 2 tsp. vinegar, and 1 Tbsp. water with a fork in a small bowl until smooth.
   
5. Trim root end off 1 scallion, then thinly slice from bulb to dark green tip.
   
6. Heat a small dry skillet over medium. Toast 1 tsp. sesame seeds, tossing constantly, until fragrant and golden, about 30 seconds.
   Spread tahini sauce on a platter. Arrange potatoes over. Top with sesame seeds and scallions.
   
   

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.

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or Cooking with Wendy Monthly Meal plan

Modified from www.bonappetit.com