A flavorful dish to enjoy with the fresh sweet potatoes from our farm share. The recipe is listed as a side dish but it's also perfect for a mixed-veggie bowl. Combine these potatoes with other vegetables from your CSA box; steamed kale and/or bok choy, mixed baby greens, arugula, shredded carrot, and many other fresh veggies available in our online store. Don't forget to customize your order so you receive all of your favorite items with your next CSA delivery!
4 sweet potatoes (about 6 ounces each), scrubbed
1 clove garlic, chopped
1 (1-inch) knob of fresh ginger, peeled and grated
A few pinches of sugar or 2 teaspoons mirin
1 heaping tablespoon white miso
1 tablespoon unseasoned rice wine vinegar
1 tablespoon light sesame oil or other neutral oil, plus more for the pan
1 tablespoon toasted sesame oil
2 teaspoons toasted black sesame seeds, for garnish
Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water. Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.
Recipe from NYT Cooking.