From 6 Bittersweets
Adapted from Teaism via Washingtonian
Serves 8 as a side
XIAOLU'S NOTES: My sweet potatoes were more medium-small, so I only got about 4 small servings and had LOTS of sauce leftover (though I didn't mind a bit). Be sure to get larger sweet potatoes or twice as many for the right number of servings. If using larger ones, I'd recommend cutting into cubes. If you end up with more sauce than needed for the sweet potatoes, it stores well and tastes great on lots of things (be adventurous!) :).
4 large sweet potatoes, peeled 1 1/2 inch cubes
[I cut them in 3/4-inch thick round slices.]
Neutral-flavored oil, such as canola or vegetable oil, as needed
Preheat the oven to 400 degrees F. Toss sweet potato cubes with enough canola 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. Bake for 30 to 35 minutes, making sure the cubes or slices are cooked through. Let cool for at least 10 minutes.
1⁄3 cup yellow miso paste
1⁄3 cup tahini (sesame paste)
3/4 cup water, more if desired
2 tablespoons rice vinegar
¼ cup mirin
2 to 3 tablespoons sugar
Mix all the ingredients in a large bowl. Whisk until completely blended. Taste and adjust seasoning with sugar. Add more water if a thinner consistency is preferred. This dressing is best if it’s prepared and kept overnight to allow the flavors to mingle [but tastes great the day you make it as well].
To serve, portion the roasted sweet potatoes onto each plate, and drizzle with miso-tahini dressing.