Blistered miso sweet potatoes recipe

Ingredients

• 1½ pounds (675 g/4 medium) sweet potatoes or yams, skin on, washed
• 1 tablespoon plain sesame oil
• 1½ tablespoons white miso paste
• 1½ tablespoons hot water
• 1 tablespoon grated fresh ginger
• ½ teaspoon fresh lemon juice
• ¼ teaspoon freshly ground black pepper
• Super Seed Blend, optional

1. Cut each sweet potato in half lengthwise, then in half widthwise. If your potatoes are smaller, simply cut them in half lengthwise.
2. Place the potatoes in a large, heavy-bottomed pot and fill with fresh cold water to cover. Bring to a boil and cook over high heat until fork-tender, about 15 minutes. Drain immediately and allow to cool.
3. Turn on the broiler and place the cooled potatoes, cut side up, on an unlined half sheet pan. Brush the cut sides with the sesame oil and place under the broiler for 15 minutes, or until crisped.
4. Meanwhile, whisk together the miso and hot water in a small bowl to form a thin, opaque paste. Whisk in the ginger and lemon juice.
5. When the potatoes are done, immediately brush with the miso mixture and grind fresh pepper over the top. Sprinkle with Super Seed Blend, if using. Serve immediately.