Sweet Potatoes With Miso-Ginger Sauce Recipe (2024)

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charlotte

This sauce will taste great on ANYTHING! I roasted large slabs of butternut squash in the oven set ay 465 for about 1/2 hour, drizzled with a little oil. It browned the squash beautifully! I prefer this to SP, as they are too sweet for my taste.

In the bowl I added:
brown rice
pickled slivered beets
fresh baby greens
steamed purple kale
shredded carrot
and of course the black sesames + the MAGIC sauce.

A beautiful, colorful dish that could have been served in a restaurant.

isabelle

I have never used miso. where in the supermarket would I find it?

Mary

My local grocery store has miso in the refrigerated section where you'll find tofu, cheeses, humus and specialty prepared foods. If you have an Asian grocery store in your area, you'll find a better variety there. Take note this recipe calls for white miso...other kinds, red, for ex. have different flavor. You can order artisan miso from South River Miso here in Massachusetts. (No, not relatives of mine...I just love their misos!) www.southrivermiso.com has recipes too.

Heather

Delicious! Made this recipe with some Japanese sweet potatoes from my CSA box this week. Love texture that the potatoes get when steamed, and the notes of carmelization after pan frying them. The sauce is to die for! I used less sesame oil as mine had a very strong flavor, so I'd advise just adding a little at a time to your liking.

Su

Miso-sesame sauce is among my standbys, but I tend to use sesame paste instead of sesame oil -- the extra body and flavor is welcome and the substitution avoids the sauce feeling at all oily.

An Artist

Just made this. OUTSTANDING. I followed the proportions, made 2 changes for convenience. I cut the sweet potatoes in half, rubbed with some oil and put them in a pan covered with foil in a 425 oven. They caramelized beautifully. Second, not having a mortar and pestle I doubled the sauce recipe so I could use a blender -- great sauce and leftovers for whatever I think it will work. Served the potatoes in a bowl on top of a split of soba noodles (just a few) and some baby salad greens.

diana

I doubled the sauce recipe....it was delicious and could be used on any vegetable or grain. I used a garlic press for the garlic and fine grater for ginger as I dont have a mortar...it seemed to work fine. I also used avacado oil for the carmalizing as I didnt have untoasted sesame oil. I think any light flavourless oil would work. will definitely make the sauce again.

CW

I microwaved them instead of steaming and it worked. The results were delicious! Loved the sauce and let the potatoes get a nice crispy brown on them. The sweet of the potatoes contrasted nicely with the gingery sauce

Lisa

I loved this. The sauce is amazing and can be used for many different things. For the potatoes - use long narrow ones. Potatoes that have a large bulb and thin tail do not cook evenly. Additionally, the larger the pan fry area to potato ratio the yummier it is.

Amy

I had to do quite a bit of subbing on the sauce but am here to testify that it still turned out delicious! I subbed toasted pumpkin seed oil for toasted sesame, because we have a sesame allergy in our house. I only had seasoned rice wine vinegar and red mung bean miso...so...I imagine mine didn't taste anything like it was supposed to but it was great anyway! I served it with the griddled sweet potatoes over lightly sautéed kale, cauliflower rice and beluga lentils.

Justine

I love caramelizing sweet potatoes in the pan. I'd be going way out of my way to get miso though. The ginger and garlic is where the flavor is at, now something to take place of the miso....hmmm..a little mayo, or light roux, or possible even sour cream.

Eric

If you don't have a mortar, blending the miso-ginger sauce will give it smoothness. I didn't have a mortar and the first time I made this, the dressing turned out too chunky even after carefully mincing the ginger and garlic.

Jane on Whidbey

I steam my yams or sweet potatoes in an electric pressure cooker now. Faster, and absolutely delicious. Can't wait to try this sauce, because I've seen it on menus, but have never thought to look for it. Miso is wonderful to have in the house at all times. I love the broth it makes.

Suzanne

The miso sauce is so good! It was delicious on sweet potatoes, but I also make just the sauce and put it on other things: brussel sprouts, roasted carrots so far, but i suspect it will also be good on udon or soba noodles.

Phil B

That sounds awesome. Can I eat at your house?

Gretchen

Excellent! Doubled the sauce. Used a micro plane for both the garlic and ginger, then an immersion blender for emulsifying the sauce. Made the sweet potatoes exactly as specified and added them to a bowl with whole grains, sauteed kale, kimchi, etc etc.

*****

Easier to roast the sweet potatoes. The sauce makes the meal.

Quinn

Like others, I simply roasted my sweet potatoes, lol. You'll want to quadruple the sauce though. It's delicious. Also, this pairs really well with Sam Sifton's Roasted Salmon Glazed With Brown Sugar and Mustard. I served on brown rice with roasted broccoli. Not a quick dinner but a great, simple meal, good for guests.

greer wylder

This was excellent. And everyone is right about the sauce, it would be perfect with a lot of dishes. Definitely making it again.

krisu

Awesome sauce! There may be some subtle difference in flavor using a mortar/pestle for ginger & garlic, but the sauce comes together very quickly in my nutribullet blender, no grating necessary. Also for expedience: microwave potatoes until almost cooked, then cut in half. They are great on the grill!

*****

Very good on roasted vegetables.

Robin

I might make this again, but definitely not as directed. Steaming the sweet potato was a total fail. My large potatoes steamed for 70 minutes and were still too hard, so I switched to the microwave. Ten minutes there was little help, but I was starving, so I cut one in half and sautéed it as directed. The flavor of the miso sauce was excellent and it was a good topping for sweet potato. When I make this again, I will microwave the potatoes for 3 to 5 minutes, depending on size, and then bake.

Steve

This is a waste of time and effort. I could only taste the sauce once it was applied to the sweet potatoes. Without the sauce, the sweet potatoes were uneventful. Toss a sweet potato in the oven and bake it. Top it with butter or olive oil. It will taste better and require far less cleanup.

Ninja

Great recipe! When using standard American sweet potatoes, make sure to avoid over-steaming. They turn from soft to completely mushy within minutes. We cooked the recipe again with Japanese sweet potatoes (dark red skin, pale yellow flesh), which hold up better. They're a tad less sweet, but still caramelize when fried on the cut surface. We love their texture, and the nuttier, more subtle flavor.

Olivia W.

Can this dish be served room temp?

Ninja

Yes, we cooked ahead and served it as a room-temp side at Thanksgiving. We left the dressing on the side, so everybody could spoon as much on the potatoes as they wanted, and flavors wouldn't blend beforehand. It is nice to preserve the contrast between sweet potatoes and dressing until it's time to eat

dimmerswitch

Splendid sauce! (Thinner than photo.) Perfect partner to sweet potatoes. 'Keeper' to use with other things. Didn't use technique to steam and griddle the sweets, but did cut them in half then cooked riffing on Nik Sharma technique that sort of oven steams them and colors up cut sides. See link. Scored the sweets as shown; that allows sauce to make its' way into them when spooned on. So good! https://abrowntable.com/home/the-flavor-equation-baked-sweet-potatoes-with-maple-crme-frach

Christina F

This sauce is so delicious you could eat it on anything and everything! Even a shoe!!

Sue

I can't be the only person who skipped the griddling step. I try to keep meals tasty and uncomplicated when I can. I cooked the sweet potatoes in the instant pot for 15 minutes.The sauce is WONDERFUL. Trust Deborah Madison to get it right. I paired this with a garbanzo bean salad inspired by a Rancho Gordo recipe - garbanzo beans, tomatoes, red onion, cucumbers tossed with a lemon vinaigrette. Delicious, healthy meal.

Gabrielle

Love the idea (from another reviewer) of doubling sauce and making in the blender and of caramelizing in the oven instead of the griddle (easier clean up and just as good a result). This was a delicious and tasty dish that is very versatile; add a salad and/or serve over some soba for a complete dinner or make as a side dish.

Anna

I pricked and then pressure-cooked the potatoes (skins on) with two cups of water, raised in on the trivet. 3 large ones took 15 minutes. Came out great.

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Sweet Potatoes With Miso-Ginger Sauce Recipe (2024)

FAQs

What is the difference between Japanese and Caribbean sweet potatoes? ›

The two most common white-fleshed sweet potatoes are Boniato, also called batata, or Cuban sweet potato, and the Japanese sweet potato, also called the satsuma-imo. The big difference between the two is the skin color: Japanese sweet potatoes have a pinkish brown skin and the outer skin of a boniato is light tan.

Why are Japanese sweet potatoes so good? ›

Used in both savory and sweet dishes, Japanese sweet potato or Satsumaimo has a deep magenta skin and creamy pale flesh. It is starchier and has an intensely sweet flavor, and is so good in all your favorite recipes.

What is the difference between Japanese sweet potatoes and American sweet potatoes? ›

Because they're a little drier and starchier than other varieties, Japanese sweet potatoes have a distinct creaminess and a fluffier, lighter texture, a little more like a regular baking potato than a standard orange sweet potato. They also have a particularly sweet yet, subtle flavor compared to many other varieties.

How do they eat sweet potatoes in Japan? ›

Sweet potatoes are one of the most popular ingredients for tempura. Hoshi-imo is made by drying sweet potato slices in the sun, which concentrates their natural sweetness without needing to add more sugar. Imo-kenpi has a deliciously crunchy texture.

Are Japanese sweet potatoes healthier than regular sweet potatoes? ›

If you prioritize antioxidant and anti-inflammatory benefits, Japanese sweet potatoes are a better option as they contain high levels of anthocyanins. They also have a low glycemic index, making them ideal for people managing diabetes or blood sugar levels.

What color sweet potato is the healthiest? ›

Sweet Potatoes and Health

Sweet potatoes with orange flesh are richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “phyto” chemicals that give vegetables their bright colors.

How do okinawans eat sweet potatoes? ›

Okinawans typically serve sweet potatoes steamed, which perfectly renders their creamy texture and sweet flavor. The best places to find purple sweet potatoes are Asian markets, but they are also sold through many online grocers.

How to tell if Japanese sweet potato is bad? ›

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

What are the dark spots in Japanese sweet potatoes? ›

Sweet potatoes that develop dark spots may be infected with a fungal disease that may cover the entire skin surface. The injury is superficial, however, and does not affect eating quality. Prevent the problem by buying disease-free slips for planting.

What is the American name for Japanese sweet potatoes? ›

Also known as Oriental sweet potatoes and Japanese yams in the United States, Japanese sweet potatoes are a generic descriptor used for varieties that have red-purple skin and white flesh.

What goes well with Japanese sweet potatoes? ›

Pairing Japanese sweet potatoes with ingredients like tangy goat cheese, balsamic vinegar, or aromatic herbs results in dishes that playfully dance across your taste buds.

Can you eat the skin of Japanese sweet potatoes? ›

We eat the skin of Japanese sweet potatoes. That's why it's important to scrub and wash the sweet potatoes well before you bake them. Of course, you can peel it before you eat, but don't forget that the skin has plenty of nutrients!

What country eats the most sweet potatoes? ›

China is the world's biggest producer and consumer of sweetpotato, where it is used for food, animal feed, and processing (as food, starch, and other products).

How do Asians eat sweet potatoes? ›

Since its introduction to the East, sweet potato has earned a special place in Asian cuisines. In China, they're baked in large iron drums and enjoyed as a winter street food; or made into Mantou buns; while in North-eastern parts, they're often cut in chunks and fried, served with hot syrup.

Should Japanese sweet potatoes be refrigerated? ›

Preservation Method. Storing and preserving Japanese sweet potatoes should be done in a similar way to regular potatoes. Being too cold can lead to damage, so they should be kept out of the fridge. Instead, they should be kept in a cool, dark, and dry place.

What do Caribbean sweet potatoes taste like? ›

What Does It Taste Like? This particular potato resembles a cross between a white and a sweet potato, insofar as it is starchy and a little sweet, but its predominant flavor is a nuttiness that you cannot find in either—almost like chestnuts.

What type of sweet potato is best? ›

While Beauregards may be the most common sweet potato, Jewels are right next to them in terms of being a great, classic sweet potato. They have a pretty, thin orange skin, and bright orange flesh that screams "sweet potato." (Or "yam," wrong as that may be. Shrug.)

What is a substitute for Japanese sweet potatoes? ›

Substitute for Japanese Sweet Potato

You can use sweet potatoes found in supermarkets, although in the west, this ingredient is likely to be less sweet, and have a brighter orange colour. To make up for the difference in sweetness, you can add a little mirin or sugar to the dish.

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