Everyday Dorie: Miso-Maple-Jammed Sweet Potatoes

October 9, 2020 at 8:18 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 10 Comments
Tags: everyday dorie, savory, vegetables, vegetarian

Okay, it’s fall. Time to roast up squash and root veggies. Time to make Miso-Maple-Jammed Sweet Potatoes! Here, a roasted sweet potato gets slathered with a “jam” of butter, miso, maple syrup, ponzu and Sriracha. It’s really more of a soft flavored butter than a jam (maybe that just refers to the consistency?), but it’s sweet and salty and a little funky and great match for a sweet potato. Leftover jam is also really nice on a piece of broiled salmon…I just had that for dinner, so I speak from experience. Dorie gives options for serving these sweet potatoes whole, in chunks or mashed. The only way I haven’t tried them is mashed, but why wouldn’t that be great?

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

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These surprised us…always nice to be surprised haha!

Comment by isthisakeeper— October 10, 2020 #

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I didn’t know how this recipe would work/taste but I’ve learned not to doubt Dorie. (Plus I have almost 16 oz. of Miso in my fridge I had nothing to lose.) Although I didn’t post this week, I used this jam (I strained it so it was more of a sauce for me than your version) with halved, rubbed in olive oil and roasted Delicata squash. I have an abundance of Delicata squash sitting on my kitchen counter so the sweet potato choice was outnumbered. A plate of squash with sauce poured over it was the main course of my meal last Wednesday night. Delicious. Like you, another great recipe from Dorie. And, next time I make it, I am not going to strain it and leave it to be more ‘jammy’ like in your wonderful photo.

Comment by Mary Hirsch— October 10, 2020 #

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- oh, good tip— this would be great with squash! i will be trying that for sure!
  
  Comment by steph (whisk/spoon)— October 10, 2020 #
  
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Love the dark and crispy shell of the sweet potatoes. I was expecting something like that. However, I have to use a different oven I wasn’t too familiar with. In the end, the sweet potatoes were cooked, but not browned like the beautiful color you got.

Comment by Shirley @ EverOpenSauce— October 10, 2020 #

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Yours actually looks like jam. Did you cook it down? We loved this one and look forward to making it again.

Comment by Diane Zwang— October 11, 2020 #

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- no, i didn’t cook it but i did let it firm up a bit in the fridge after i mixed it. it sort of had the consistency of applesauce.
  
  Comment by steph (whisk/spoon)— October 12, 2020 #
  
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Hmm, I love the look of your jam! Mine was still sauce like and smooth after overnight in the fridge…

Comment by Mardi (eat. live. travel. write.)— October 13, 2020 #

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- wacky— then the only other thing i can think of is that maybe it has to do with the consistency of the miso? i used white miso from a brand called miso master, and while it dissolves fairly easily, the way it looks when cold reminds me of almond paste.
  
  Comment by steph (whisk/spoon)— October 13, 2020 #
  
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ooh so glad i saw this, i have a bunch of sweet potatoes waiting for me

Comment by Victoria Walters— October 13, 2020 #

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- hope you try it!
  
  Comment by steph (whisk/spoon)— October 13, 2020 #
  
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