Make Ahead

Sesame Sweet Potato Salad with Miso Ginger Dressing

by:
May 23, 2010
Author Notes

I discovered the joys of miso paste a year or two ago, and I use it for all kinds of things. But one of the things it does best is add its salty unctuousness to a dressing for sweet potato salad. I use this dressing for almost everything, including tossing raw veggies for roasting. —Kayb

  • Serves 4
Ingredients
  • 4 medium sweet potatos, peeled and cut in 1 1/2 inch chunks
  • 2 tablespoons olive oil
  • 3 tablespoons sesame seeds
  • 2 tablespoons miso paste (I use white miso)
  • 1 tablespoon grated ginger root
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon mirin
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/8 teaspoon cayenne pepper
In This Recipe
Directions
  1. Preheat oven to 400 degrees. Toss sweet potatos with olive oil and put in a bag with sesame seeds and shake to coat. Spread out on foil-lined baking sheet and roast until tender, about 10-12 minutes. Allow to cool.
  2. Whisk together remaining dressing ingredients. Toss gently with potato chunks. Serve at room temperature.

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Review
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!