Name: Miso Butter Sweet Potatoes
Ingredients: 3-4 medium sweet potatoes, peeled and cut into 1-inch cubes; 1 bunch scallions, cut into 2-inch pieces; ¼ cup white miso; 3 tablespoons tamari or soy sauce; 2 tablespoons rice or apple cider vinegar; 3 teaspoons or more to taste of honey, warm if needed; ¼ -½ teaspoon red pepper flakes; 1 shallot, minced; 1-inch piece of fresh ginger, minced or ¼ teaspoon ground ginger; 4 tablespoons butter; Sesame seeds, garnish (optional)

Ingredients

3-4 medium sweet potatoes, peeled and cut into 1-inch cubes

1 bunch scallions, cut into 2-inch pieces

¼ cup white miso

3 tablespoons tamari or soy sauce

2 tablespoons rice or apple cider vinegar

3 teaspoons or more to taste of honey, warm if needed

¼ -½ teaspoon red pepper flakes

1 shallot, minced

1-inch piece of fresh ginger, minced or ¼ teaspoon ground ginger

4 tablespoons butter

Sesame seeds, garnish (optional)

Instructions

Preheat the oven to 425°F. Prepare a sheet pan by lining with foil.
Combine miso, tamari, rice vinegar, honey, red pepper flakes, shallot, ginger, and melted butter in a small bowl
Arrange sweet potatoes in the sheet pan. Pour miso-butter sauce over sweet potatoes; toss to coat. Reserve some of the sauce.
Roast sweet potatoes until tender when pierced with a fork, about 25-35 minutes, tossing the sweet potatoes every 10-15 minutes to prevent them from burning and to get an even cook and caramelization.
Pour remaining sauce over sweet potatoes once done and garnish with sesame seeds and scallions. Enjoy!