Red miso, the saltiest version of the nutritious soybean paste Japanese staple, has the most depth and boldness of flavor of miso varieties because it has been fermented the longest time. The miso in this recipe removes the need for salt and adds an umami element to the creamy baked potatoes.
Ingredients 2 large white sweet potatoes, cut into wedges1 bottle of beer (IPA)
1 teaspoon red miso
2 tablespoon avocado oil
1/2 teaspoon hot curry powder
1/2 teaspoon cumin
3/4 teaspoon cinnamon
Sea salt, to taste
Instructions Wash and cut sweet potatoes. Place in a shallow baking dish. Mix beer and miso and pour over the sweet potato wedges. Soak for at least one hour.Pre-heat oven at 450 for 15 minutes.Transfer sweet potato wedges into a large mixing bowl (do not keep the beer-miso mixture). Coat the sweet potato wedges with the avocado oil, curry, cumin and cinnamon. Place sweet potato wedges in one layer on a baking sheet, lined with foil. Bake for 45 minutes. Salt to taste.
Notes Yield: Serves 4
By by JL Fields
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