Sweet Potato Wedges with Miso Ginger Dressing

A healthy and flavorful vegan dish. Used here are thin purple sweet potatoes, but any variety of sweet potato can be used—just cut larger ones down into thinner wedges.

A healthy and flavorful vegan dish. Used here are thin purple sweet potatoes, but any variety of sweet potato can be used—just cut larger ones down into thinner wedges.

sweet potato and dressing recipe

Ingredients:

  • 8 oz. sweet potatoes, scrubbed, skins left on

  • Olive oil or other variety of vegetable oil

  • Flaky sea salt or kosher salt

  • 1 heaping TBS white miso paste

  • 1 clove garlic, peeled

  • 1” section of ginger, peeled

  • 1 TBS rice vinegar

  • 1 1/2 TBS toasted sesame oil

  • Optional: chives for garnish

Instructions:

  1. Preheat oven to 400°. Cut sweet potatoes: if using the very thin kind (pictured) simply cut in half lengthwise (longwise). If the sweet potatoes are large, quarter them lengthwise and then cut each quarter further into wedges, as consistently sized as you can.

  2. Make the dressing. Grind the garlic and ginger into a paste by either grating finely (I use a microplane zester) or grinding with a mortar and pestle. Stir together miso, garlic and ginger paste, vinegar and sesame oil. If you would like to thin the sauce and make it more liquid, you can add a few drops of warm water until you get the consistency you like.

  3. Rub sweet potatoes with a little oil and arrange on a baking sheet with space between them. Lay them out cut side up (color stays nicer that way) and sprinkle with a little bit of salt. Put them in the middle rack of the oven and roast for 20-25 minutes or so, or until they are tender and their skins are crisp. Serve with dressing drizzled over them or on the side, for dipping. Scatter with chives for garnish, if you like.