Sweet Potatoes with Miso, Ginger & Scallions

Sticking with the vegetarian meals this week I thought

this looked good, I love sweet potatoes!

This recipe yields 4-6, you could make it as a meal or a side dish.

If used as a side dish I would make it with some Tilapia or Salmon.

Inredients:

2-3 small sweet potatoes, sliced in half, lengthwise

evoo for brushing

1/4c evoo

1 large shallot, finely diced

2tsp ginger finely minced

1T miso

salt to taste

3 scallions, sliced

Directions:

Preheat oven to 425, cut sweet potatoes in half lengthwise

and place on a parchment lined sheet pan, cut side down.

Brush the skin sides with evoo.

Roast 30-40 minutes, until fork tender. Check it at 30 mins,

keeping in mind they need longer time if they are large.

When tender, flip over and broil if they need more caramelization.

While they are roasting make the shallot ginger miso butter.

Heat the oil and butter over medium low heat, add the shallot and carefully saute until golden, stirring often about 5-6 minutes.

Add the ginger, cook 2-3 more minutes. Add the miso and

using a fork, mash it into the mixture breaking it up as

much as possible. It won't et creamy, just mash the miso

as best as you can with the fork into the tiniest little bits,

and let these bits get slightly crispy, sauteing 2 minutes or so,

then turn the heat off.

When the sweet potatoes are carmelized to your liking, place

on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, so the miso butter can get down inside. Then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful brown bits shallot, ginger & miso.

Sprinkle with a little bit of salt and chopped scallions.