Roasted Japanese Sweet Potato

with Sunflower-Miso Slaw

If you’ve never had Japanese sweet potatoes, you’re in for a treat: Their subtle flavor and brilliant color will surprise you, as will their tendency to become creamy-crisp and delicious when baked with just a touch of coconut oil. Since you can’t live on crisp-baked potatoes alone, you’ll also make a plentiful slaw seasoned with vinegar and white miso paste, with sunflower seeds for crunch. (If you have any slaw left over, it’s even better the next day.)