Japanese Sweet Potatoes with a Ginger Miso Glaze

Ingredients

• 4 Japanese sweet potatoes

• 2 tablespoons organic white miso

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons agave, maple syrup, or honey

• 1 teaspoon fresh ginger, finely grated or minced

• 1 garlic clove, finely grated or minced

• Black sesame seeds, for topping (optional)

Directions

1. Preheat the oven to 400°F.

2. Wash and scrub the sweet potatoes, then wrap each one in aluminum foil.

3. Bake for 45 to 50 minutes, or until tender. You can check them by inserting a fork or knife into the center. It should slide in easily.

4. Remove the sweet potatoes from the foil and cut each one lengthwise into quarters. Place them back onto a baking sheet and set the oven to broil.

5. To make the glaze, whisk together the miso, soy sauce, rice vinegar, ginger, garlic, and sweetener of choice.

6. Using a pastry brush, generously brush the glaze over the sweet potatoes.

7. Place the sweet potatoes under the broiler for about 3 to 5 minutes, or until the glaze begins to bubble and lightly caramelize. Keep an eye on them, as broilers can vary.

8. Remove from the oven and sprinkle with black sesame seeds, if using.

9. Serve warm or cold.

To store: Keep in an airtight container in the refrigerator for up to 3 days.