Sweet potatoes are my go-to on nights when the groceries have dwindled and the cupboards are barren. The versatile spud adapts beautifully to just about any type of cuisine, from curries and stir-fries to barbecue and tacos. This recipe is a great example of that, and serves as a great last minute, dinner-for-one meal.
1 large sweet potato, cut into 1/2-inch cubes
2 tablespoons olive oil
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoon crushed red pepper
3 teaspoons sesame oil
2 cloves garlic, minced
1 1/2 teaspoons miso
1 teaspoon freshly grated ginger
2 teaspoons rice wine vinegar
1/2 teaspoon soy sauce
Preheat oven to 400°F. On a baking sheet, toss sweet potatoes in olive oil, salt, pepper, and crushed red pepper. Bake until tender and just brown, about 30-40 minutes, tossing halfway through.
In a small saucepan over medium-low heat, warm sesame oil, garlic, miso, ginger, vinegar, and soy sauce, stirring frequently, 5-7 minutes. Pour over sweet potatoes and toss to combine.