Miso Roasted Sweet Potatoes

Air Fried Sweet Potato Wedges

Would you believe me if I told you these sweet potato wedges are cooked and ready to eat in less than 30 minutes? Well, believe it! This recipe is great when you’re having one of those nights where you don’t know what to cook, or you’re tired and want something nutritious and easy to make.

So, let’s get started! First thing’s first, peeled three large, white sweet potatoes. Before you cut the potatoes, I have a try for you that will make this process so much easier. Once the potatoes are peeled, are a fork and poke holes all over each potato. Then, place the potato, one at a time, in the microwave for three minutes. This will help soften the potato and make it much easier to slice!

Cut the potatoes into two inch thick wedges. If you have an apple slicer, this works too! Once all three potatoes are sliced into wedges, set them to the side. In a medium-sized bowl, whisk together two tablespoons of white miso paste, two tablespoons of water, one tablespoon of chili garlic paste, one tablespoon of gluten-free soy sauce or tamari, and two teaspoons of honey. Toss the sweet potatoes in the mixture, then place in the air fryer at 400 degrees for 20 minutes. Make sure that the air fryer is lined with parchment paper and that the potatoes are not on top of one another. You can cook them in batches if need be.

The Finishing Touch

Once the sweet potato wedges have crisped up in the air fryer, allow them to cool on a wire rack for roughly 10 minutes. Once cooled, add them to a large bowl and season with one teaspoon of sesame oil. Be mindful not to add more than a teaspoon, as the sesame oil is very pungent. Then, add two teaspoons of white sesame seeds and toss in the bowl. As much as possible, try to make sure the sesame seeds are dispersed over each wedge. Finally, add one fourth cup of sliced green scallions and toss again.

Miso-Tahini Sauce

The sweet potato wedges are great on their own, but are truly taken to the next level with this sauce! The sauce is primarily made up of tahini paste with a touch of white miso paste, along with similar ingredients that were used to season the sweet potatoes. This sauce compliments the sweet potatoes beautifully and comes together in less than five minutes! Here’s what you’ll need:

• 1/4 cup tahini paste
• 1 tablespoon white miso paste
• 2 teaspoons gluten-free soy sauce or tamari
• 2 teaspoons water
• 1 teaspoon olive oil
• 1 teaspoon chili garlic paste
• 1 teaspoon lime juice

Combine all of the ingredients in a small bowl and whisk together until smooth. Top the sauce with red pepper flakes, if you like a little heat. If not, you can serve the sauce with lime wedges!