| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch-thick coins
- 4 tablespoons instant white miso or miso paste slightly thinned with water
- Coconut oil, for cooking
Instructions
- Toss the sweet potatoes with 2 tablespoons miso in a large bowl.
- In a cast-iron skillet over medium-low heat, melt enough coconut oil to coat the bottom, about 2 tablespoons. When the oil is hot, add the sweet potatoes and sear on one side until dark brown, 3 to 4 minutes. Flip and repeat on the other side, cooking until tender, about 5 minutes more. Evenly spoon the remaining miso on top of each piece of potato and cook for 1 minute more. Serve immediately.
- Cook¿s Note: If you find that the potatoes are not cooked through, finish cooking them in the oven at 350 degrees F until tender, 5 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 107 |
| Total Fat | 2 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 467 mg |
Reviews
Looks good. Also never heard of instant miso either, can there be a substitute.
I followed the recipe, but it was difficult to get the potatoes cooked through. I seared them and then put them in the microwave to finish. In addition, my miso was thick and I loosened with a little water to make it easier to coat the potatoes.
It sounds wonderful, but where does one get instant miso or miso paste??? Never heard of it.