Crispy sweet potatoes with miso-tahini drizzle

Guys, if you’re looking for a delicious guilt free way to eat carbs, this is it. Sweet potatoes not only have more flavor than regular potatoes, they have a lower glycemic index and are filled with lots of antioxidants. Instead of your typical aioli, these are topped with a creamy sauce of miso and tahini. It’s a bar snack that loves you back.

Ingredients – potatoes

  • 4 large sweet potatoes, sliced into 1/2 – 3/4 inch thick rounds
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons olive oil

Ingredients – sauce & garnish

  • 2 tablespoons tahini
  • 2 tablesooons white miso paste
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 6 tablespoons hot water
  • 1 tablespoon sesame seeds, lightly pan toasted
  • 3 tablespoons green onions, finely chopped

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Add water, potatoes, salt and baking soda to a 3 quart saucepan. Bring to a boil. Boil potatoes for 10 minutes or until fork tender. Drain and cool for 5 minutes.
  3. Toss potatoes in olive oil. Arrange on silicone lined baking tray and bake for 40 minutes, turning each potato over about halfway through.
  4. Meanwhile, make your sauce by whisking tahini, miso, sesame oil, vinegar, and hot water in a small microwaveable bowl. If lumpy, feel free to put your sauce in the microwave for 10-15 seconds at a time.
  5. Remove your potatoes from the oven and let stand for 5 minutes. Drizzle miso-tahini sauce on top and sprinkle on sesame seeds and green onions. Serve.

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