Yaki Imo with Miso Glaze

Ingredients

• 4 medium-sized sweet potatoes 4 medium-sized sweet potatoes
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Sesame seeds, for garnish Sesame seeds, for garnish
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash and scrub the sweet potatoes to remove any dirt. Pat them dry with a paper towel.
3. 3.
   Prick the sweet potatoes all over with a fork to allow steam to escape during roasting.
4. 4.
   Place the sweet potatoes on a baking sheet and drizzle with vegetable oil. Rub the oil all over the potatoes to coat them evenly.
5. 5.
   Roast the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are tender and caramelized. Flip them halfway through the cooking time for even browning.
6. 6.
   While the sweet potatoes are roasting, prepare the miso glaze. In a small bowl, whisk together the miso paste, soy sauce, mirin, and honey until well combined.
7. 7.
   Remove the sweet potatoes from the oven and brush them generously with the miso glaze.
8. 8.
   Return the sweet potatoes to the oven and roast for an additional 5-10 minutes, or until the glaze is caramelized and slightly crispy.
9. 9.
   Remove from the oven and let the sweet potatoes cool for a few minutes.
10. 10.
    Sprinkle with sesame seeds and chopped green onions for garnish.
11. 11.
    Serve the Yaki Imo warm and enjoy!

Treat your ingredients with care...

• Sweet potatoes — Choose sweet potatoes that are firm and have smooth skin. Scrub them well to remove any dirt, but avoid peeling them as the skin adds flavor and texture to the dish.
• Miso paste — Opt for a darker miso paste, such as red or brown, as it has a stronger and more complex flavor. If you prefer a milder taste, you can use white miso paste instead.

Tips & Tricks

• For an extra smoky flavor, you can roast the sweet potatoes on a charcoal grill instead of in the oven.
• If you don't have mirin, you can substitute it with a combination of equal parts rice vinegar and sugar.
• Feel free to adjust the sweetness of the miso glaze by adding more or less honey according to your taste preference.
• To save time, you can prepare the miso glaze in advance and store it in the refrigerator until ready to use.
• Leftover Yaki Imo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Yaki Imo as a side dish alongside grilled meats or fish. It also makes a delicious and satisfying snack on its own.

Presentation advice

Arrange the Yaki Imo on a platter and sprinkle with sesame seeds and chopped green onions for an attractive presentation. The vibrant orange color of the sweet potatoes, combined with the contrasting green and white garnishes, creates an appealing visual appeal.