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Two roasted Japanese sweet potatoes, one split open, glazed with miso and topped with sesame seeds and scallions on a grey-green plate

Are Sweet Potatoes Anti-Inflammatory? Roast Them Whole With a Miso-Ginger Glaze

Prep
10 min
Cook
55 min
Total
1 h 5 min
Servings
4 servings

Whole roasted sweet potatoes with a miso, ginger and maple glaze, and what the inflammation trials actually tested.

Ingredients

  • 700 gsweet potatoes, about 1 1/2 lb, 4 medium; Japanese (satsumaimo) or orange-fleshed, skin on
  • 1 tbspolive oil
  • 2 tbspwhite miso
  • 1 tbspmaple syrup
  • 1 tbsplemon juice
  • 5 gginger root, finely grated, about 1 teaspoon
  • 1 tbspsesame seeds
  • 30 gscallions, 2 scallions, thinly sliced

Instructions

  1. Roast the sweet potatoes whole. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Scrub the sweet potatoes, pierce each one a few times with a fork, rub them with the olive oil and roast them whole for 40 to 45 minutes, until a knife slides in with no resistance.
    Scrubbed whole sweet potatoes with purple skin on a parchment-lined baking sheet next to a small bowl of olive oil
  2. Whisk the glaze. While they roast, stir the miso, maple syrup, lemon juice and grated ginger in a small bowl until smooth. Do not heat it yet. The glaze goes on at the end, so the miso does not scorch.
    A small white bowl of pale miso glaze with a whisk and a little grated ginger beside it
  3. Split, glaze and finish. Raise the oven to 425°F (220°C). Split each sweet potato lengthwise, press the flesh open a little with a fork and brush the glaze over the cut sides. Return them to the oven for 8 to 10 minutes, until the glaze bubbles and browns at the edges. Scatter with the sesame seeds and scallions and serve hot.
    Roasted sweet potato halves with soft golden flesh brushed with a brown glaze on a baking sheet

Notes

  • Sweet potatoes vary in size. Judge doneness with a knife rather than the clock: it should slide in without resistance.
  • Miso is salty, so the glaze needs no extra salt.
  • Leftovers keep in a covered container in the refrigerator for a few days.

Nutrition Facts

Per serving (estimated) : Calories: 227 | Total Carbohydrate: 42 g | Protein: 4 g | Total Fat: 5 g | Sodium: 415 mg

Category: Functional FoodsAuthor: Alin BCuisine: Japanese