Makes 4 to 5 servings Jessica Pendergrass of Louisville, Kentucky, says that listening and engaging with guests is what she likes about hosting. “Don’t worry about the perfection of the evening. People are happy to be there with you, eating your good food and enjoying the company,” she says. And it’s true—just about everyone is flattered by an invitation and grateful for company, food, and someone else cleaning up afterward. This recipe was developed for urbansacredgarden.com, a blog where she stores ideas about food, spirituality, and mindful eating.
¼ cup white miso
¼ cup rice vinegar
3 tablespoons olive oil
3 tablespoons soy sauce or tamari
Finely grated peel and juice of 1 lemon
2 large sweet potatoes or yams, cut into bite-size cubes
½ cup coarsely chopped leek (white and light green parts only) or yellow onion
Sea salt and ground black pepper, to taste
Preheat the oven to 400 degrees. In a large bowl whisk together the miso, rice vinegar, olive oil, soy sauce, and lemon peel and juice. Add the sweet potatoes and leek, and toss to coat.
Spread the mixture on a rimmed baking sheet. Season with the salt and pepper. Roast for about 40 minutes or until the potatoes are soft when pierced with a fork. Serve warm.
Makes 4 to 5 servings
Note: You can find miso in the refrigerated section of the produce department near other Asian foods.