Make Ahead

Sesame Sweet Potato Salad with Miso Ginger Dressing

May 23, 2010
2 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • AntoniaJames
  • mrslarkin
  • healthierkitchen
  • susanmachin
  • Brenna
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!

8 Reviews

AntoniaJames July 28, 2010
This looks so tasty! Can't wait to try it. Seems so versatile. ;o)
mrslarkin May 29, 2010
This sounds delicious! Thanks for the recipe.
healthierkitchen May 25, 2010
Bought some sweet potatoes today - I'm intrigued by the flavor combinations and hope to try this out this week.
AntoniaJames May 25, 2010
I bought sweet potatoes this weekend, for the purpose of making this. So looking forward to it. Stay tuned . . . . . ;o)
susanmachin May 23, 2010
I am going to try this week for sure! I made a fantastic marinade from white miso paste and's made famous by NOBU if you google nobu style black cod. Now i can use the rest of the miso and mirin trying this healthy sidedish! It sounds delicious!
Kayb May 25, 2010
One of my favorite things is to add a little honey to the dressing above and toss eggplant chunks with it...then roast them. Must try the cod!
Brenna May 23, 2010
This recipe sounds WONDERFUL. It's exceptionally health supportive, which is my forte. I hope to add it to my repertoire and serve it to my clients!
Kayb May 25, 2010
One of the several reasons I love sweet potatos. Of course, I also love them baked and slathered in butter, or fried crispy in oil, which is NOT so healthy....but IS so good! I also love to roast them in chunks with a dusting of paprika, just for a snack.