House of Asia > Recipes > Baked Sweet Potatoes with Miso and Pomegranate

Baked_sweet_potatoes_in_miso_and_pomegranate_Delightful_House_of_Asia

Baked Sweet Potatoes with Miso and Pomegranate

Name: Baked Sweet Potatoes with Miso and Pomegranate
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoons of House of Asia Light Shiro Miso Paste; 1 tablespoon House of Asia Sesame Oil; 3-4 sweet potatoes, scrubbed and halved; 3 tablespoons extra virgin olive oil; 1 clove of garlic, pressed through a garlic press; 1 tablespoon maple syrup or honey; 1 tablespoon lime juice; 1 tablespoon of water; 3 tablespoons of pomegranate seeds; coriander to serve (optional)

15 min + 40 min baking

4 servings

mild

5 / 5. Number of votes: 290

No one has rated this recipe yet.

Caramelized Sweet Potatoes with Miso and Pomegranate! The delicate sweetness of sweet potatoes meets the umami of Shiro House of Asia's light Miso paste, aromatic sesame oil, and fresh lime juice. The combination of crunchy pomegranate seeds and a velvety sauce makes this dish taste like a culinary masterpiece! Try it and fall in love with its flavor. See the step-by-step recipe from Delightful.

Vegetables Chinese up to 15 minutes

Ingredients

2 tablespoons House of Asia light Shiro miso paste
1 spoon House of Asia Sesame Oil
3-4 sweet potatoes, scrubbed and halved
3 tablespoons extra virgin olive oil
1 clove of garlic, pressed through a garlic press
1 tablespoon maple syrup or honey
1 tablespoon lime juice
1 tablespoon of water
3 tablespoons of pomegranate seeds
coriander to serve (optional)

A method of preparing

Preheat the oven to 200 degrees Celsius (top and bottom). Line a baking tray with baking paper.
Rub the sweet potatoes with 2 tablespoons of olive oil and a generous pinch of salt. Place them cut-side down and bake until tender and golden brown on the bottom, about 40 minutes.
In a bowl, combine miso paste, garlic, maple syrup, lime juice, sesame oil, water, and remaining 1 tablespoon olive oil.
Arrange the baked sweet potatoes cut-side up on a platter. Drizzle with miso sauce and sprinkle with pomegranate seeds and cilantro, if using. They taste delicious both warm and cold.