Roasted Sweet Potatoes with Miso Tehini Glaze by Liz Rueven from Kosher Like Me
2 C. Diced and Peeled Sweet Potatoes
1-2 Tbs. Olive Oil
3 Tbs. White or Yellow Miso Paste
3 Tbs. Tehini
1 Tbs. Lemon Juice
3/4 C. Water
Preheat the oven to 400 degrees.
Place diced sweet potatoes in a single layer on a sheet pan, and drizzle with olive oil and salt.
Roast for 25-30 minutes. Carefully turn halfway through the cooking time to ensure even browning.
While the sweet potatoes roast, combine remaining ingredients in a saucepan and turn heat to medium-low.
Whisk over low heat until smooth. Add a bit more water as needed.
Drizzle potatoes with sauce before serving.