The Rooting for This Potato

With my current affection for sweet potatoes, I do not think I would have a problem adapting to the war time sweet potato diet that our grandparents lived on during the World War II. The sweet potato is probably an underdog vegetable. It is often overlooked even though its natural sweetness makes it palatable and enjoyable to eat, and it provides a good source of vitamin C, vitamin A and antioxidants. So I’m rooting for this root vegetable!

Roasted Sweet Potatoes with Miso, Orange and Sesame
Serves 4



6 small sweet potatoes
1 cup orange juice
1cup water
1-inch piece of fresh ginger, grated
1 tbsp light miso
1 tbsp soy sauce
1 garlic clove, halved
1 tbsp grown sugar
1 tbsp sesame seeds

Directions:

Preheat the oven to 225°C. Pierce the sweet potatoes with a fork and bake until tender, 30-40 minutes. While they are baking, make the sauce. in a saucepan over medium-low heat, combine the orange juice, water, ginger, miso, soy sauce, garlic and brown sugar. Cook until the sauce reduces and is thick enough to coat the back of a spoon, which will take about 15 minutes, set aside.

When the sweet potatoes are cool enough to touch, slice them in half lengthwise and lay them face down on a sheet pan. Spoon the sauce over the flesh of the potatoes, sprinkle with the sesame seeds, and broil until the sesame seeds are toasted.

* Recipe Source: Tyler Florence, Real Kitchen