Miso-Glazed Sweet Potato Wedges with Chili-Lime Drizzle

Name: Miso-Glazed Sweet Potato Wedges with Chili-Lime Drizzle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 large, peeled and cut into 1-inch wedges Sweet potatoes; 2 tbsp White miso paste; 1 tbsp Rice vinegar; 1 tbsp Maple syrup; 1 tbsp Olive oil; 1, zested and juiced Lime; 1/4 tsp Red chili flakes; 1/2 tsp Salt; 2 tbsp Water; 2 tbsp, chopped Cilantro

Crisp-tender sweet potatoes coated in a savory-sweet miso glaze and finished with a zesty chili-lime dressing for a vibrant vegan side dish.

Cuisine: Japanese

Category: Vegan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 large, peeled and cut into 1-inch wedges Sweet potatoes
2 tbsp White miso paste
1 tbsp Rice vinegar
1 tbsp Maple syrup
1 tbsp Olive oil
1, zested and juiced Lime
1/4 tsp Red chili flakes
1/2 tsp Salt
2 tbsp Water
2 tbsp, chopped Cilantro

Instructions

Step 1: Preheat oven to 425°F (220°C). Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp olive oil, 1/2 tsp salt, and 2 tbsp water in a small bowl until smooth.
Step 2: Arrange the 2 large peeled and cut into 1-inch wedges sweet potatoes in a single layer on a parchment-lined baking sheet. Pour the miso glaze evenly over the potatoes and toss to coat all surfaces.
Step 3: Roast for 25 minutes, flipping once halfway, until potatoes are tender and edges are golden brown.
Step 4: While potatoes roast, mix the 1 lime zested and juiced with 1/4 tsp red chili flakes. Drizzle this mixture over the roasted wedges and sprinkle with 2 tbsp chopped cilantro just before serving.