Man she’s pretty…

Posted on September 27, 2011

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It’s fall.  Well, kind of.  It’s 90 degrees and windy in Austin, and that means it’s time to break out the jeans, the boots and fall foods.

This is one pretty lady, the sweet potato. Is she good for you?  You bet she is! She’s a superstar; high in beta-carotene, vitamin A, vitamin B6 and vitamin C.  She kicks superfood butt with fiber, thiamine, niacin, potassium and copper. Oh yeah, she’s also a heavyweight in the protein, calcium and  vitamin E department.

And there are oh so many delicious ways to eat her (including raw, blended in your VitaMix, if you’re into that.)

But on a recent visit to Washington, D.C., I fell in love with the sweet potato all over again after a meal at Teaism (yes, if you’re in D.C. you must eat there!)

Here’s the recipe:

Miso Glazed Sweet potatoes:

Bake 4 large sweet potatoes.
Preheat the oven to 400 degrees. Peel the sweet potatoes and chop them into 1½-inch chunks. Toss with enough olive oil to coat the potatoes lightly but evenly. Add the potatoes to a small baking pan; you want to crowd the potatoes in the pan to help them steam. (I cover mine with tin foil to induce softening!)Bake for 40 minutes, then let cool.

Make the sesame-miso dressing:

1⁄3 cup yellow miso paste
2⁄3 cup tahini
1 cup water
¼ cup mirin
3 tablespoons sugar

Mix all the ingredients in your blender. Taste and adjust seasoning with sugar. This dressing is best if it’s prepared and kept overnight to allow the flavors to mingle. This makes a lot and it’s amazing on tofu the next day.

To serve, portion the baked sweet potatoes onto each plate, and drizzle (if you think you can exert that much self-control) with sesame-miso dressing.

Happy fall feasting.

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Posted in: recipes