Sweet Potatoes with Miso-Ginger Sauce

Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too. Sweet potatoes are very nutritious, providing vitamin A, vitamin C, manganese and fiber into each serving. Despite their sweetness, they don’t spike blood sugar levels.They also have anticancer properties and may promote immune function and other health benefits.

Makes: 4 servings
Time to cook: 60 minutes

Ingredients

· 4 sweet potatoes (about 6 ounces each), scrubbed

· 1 clove garlic, chopped

· 1 (1-inch) knob of fresh ginger, peeled and grated

· A few pinches of sugar or 2 teaspoons mirin

·  1 heaping tablespoon white miso

· 1 tablespoon unseasoned rice wine vinegar

· 1 tablespoon light sesame oil or other neutral oil, plus more for the pan

· 1 tablespoon toasted sesame oil

· 2 teaspoons toasted black sesame seeds, for garnish

Cooking Instructions

1. Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.

2. While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.

3. Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)

4. Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.

Nutrition per serving
188 calories; 8 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams fiber; 6 grams sugar; 3 grams protein; 227 milligrams sodium

Recipe by Deborah Madison (adapted by Christine Muhike), NY Times Cooking  

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