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.)
INGREDIENTS
- 12 ounces Japanese sweet potatoes
- 2 tbsp coconut oil
- Salt*
- 1 1/2 tbsp white miso
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil*
- 1 teaspoon sesame oil
- 3/4 pounds savoy cabbage
- 4 ounces carrots
- 1 scallion
- Pepper*
- 1/3 cup sunflower seeds
- *not included
INSTRUCTIONS
Heat the oven to 400°F. Scrub the potatoes, leaving the peels on. Trim the ends, cut each diagonally into 3/4- to 1-inch slices, and put them on a rimmed baking sheet. Rub them all over with the coconut oil and sprinkle with salt. Roast until the potatoes are sizzling and browned on the bottom, 10 to 15 minutes. Flip and cook until deeply colored and tender, 10 to 15 minutes more.
Whisk together the miso, vinegar, and vegetable and sesame oils in a large bowl until the mixture is smooth. Rinse and trim the cabbage, carrots, and scallion; peel the carrots. Shred the cabbage and grate the carrots, working either by hand or with a food processor; thinly slice the scallion.
Add the shredded vegetables to the bowl, sprinkle with pepper, and toss to coat with the dressing. Taste and adjust the seasoning. To serve, divide the potatoes among plates, top with the slaw, and sprinkle with the sunflower seeds.
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