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Sweet Potato with Miso-Ginger Dressing and Black Sesame Seeds

March 07, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

Sweet Potato with Miso-Ginger Dressing and Black Sesame Seeds

Sweet potatoes, steamed, then grilled (or not) are so good with this ginger-miso sauce you might become quite addicted to them. I know I have. Serve with a mound of spicy mustard greens, lightly dressed with sesame oil and call it dinner. Or serve with braised tofu and brown rice, sautéed bok choy, or a napa cabbage slaw.

As far as I’m concerned, this could be dinner just about any night of the week. And it’s a great treatment for sweet potatoes that you’ve cooked earlier, especially those that are super sweet, like Jewel and Garnet.


4 6-ounce sweet potatoes, scrubbed
1 garlic clove, chopped
1 pinch knob of fresh gingerroot, peeled and coarsely chopped
A few drops agave nectar
1 heaping tablespoon shiro miso or white miso
2 tablespoons roasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon water
2 teaspoons toasted black sesame seeds


Steam or bake the sweet potatoes until tender, 30 to 40 minutes, depending on their size.  While they’re cooking, make the sauce.

Pound the garlic and ginger in a mortar or process in a small food processor until smooth, then work in the sugar, miso, vinegar, sesame oil and water.

When the sweet potatoes are tender, halve them lengthwise.  You can serve them with the sauce just as they are, or brown them, cut side down, in a pan or a ridged skillet in a little sesame oil.  (Turning them once to leave grill marks.) Their natural sugars will caramelize and turn an appetizing golden brown.

Arrange the sweet potatoes on a plate or platter, and spoon the sauce over each. Garnish with the sesame seeds and serve.

Serves 4