While many of us spend March waiting patiently for warm weather, farmer’s markets, and new spring flavors, don’t forget you can still find many unique and delicious fruits and vegetables available on the grocery shelves. This recipe features Okinawa or purple sweet potatoes, along with more familiar orange sweet potatoes, in a medley that is delicious on a bed of rice or as an accompaniment to grilled or baked chicken or fish. Fermented white miso paste is a probiotic, which may support a healthy microbiome, and sweet potatoes contain ample amounts of important vitamins and minerals, including vitamins A and C, choline, potassium, and fiber. This recipe is gluten-free, and can be low-residue diet friendly (just peel the potatoes before cooking).
Note: Okinawa sweet potatoes are slightly starchier than traditional sweet potatoes, so slice them thinly, soak them briefly in cold water, and pat them dry to make sure all the potatoes cook evenly.
2 T. white miso paste
1 T. tamari (gluten-free) or soy sauce
1 T. olive oil
1 T. rice wine or apple cider vinegar
1 T. brown sugar or honey (optional)
1 T. water
1 Okinawa or purple sweet potato, sliced thinly into quarter rounds
1 conventional sweet potato, sliced thinly into quarter rounds
1 T. sesame seeds (optional)
1 t. chopped green onion, cilantro, or parsley for garnish (optional)
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with aluminum foil and sprayed with cooking oil
- Combine the miso paste, tamari, olive oil, rice wine vinegar, sugar or honey in a large mixing bowl.
- Toss sweet potato slices in the mixture until evenly coated
- Arrange the sweet potato slices on the baking sheet in an even layer.
- Bake for 35-40 minutes, stirring and turning once.
- Garnish with sesame seeds and green herbs before serving.