Maple Glazed Sweet Potato with Miso Butter Sauce
Veg Life Staff
Large Sweet Potatoes
peeled and sliced in half lengthwise
Tbl White Miso Paste
Tbl Tamari Sauce
Tbl Vegan Margarine
Tbl Brown Sugar
Tbl Maple Syrup
or more to taste
to thin out the sauce
Fresh Green Beans
Tbl Pineapple Chunks
Tbl Pear Chunks
Tbl Red Onion
Tbl Fresh Parsley
Lemon wedges for serving
Preheat the oven to 350 degrees.
In a small sauce pan, add the miso, tamari, vegan margarine, brown sugar, sesame oil and garlic whisking until it comes together. Add enough vegetable stock to thin. Set aside keeping it warm.
Peel the sweet potato and slice lengthwise.
Roast for about 20 minutes. It should be under cooked at this point.
Baste with a small amount of the miso sauce and return to cook for another 10 minutes.
Drizzle with maple syrup and place under the broiler until the edges are caramelized and the sweet potato is tender.
Steam the green beans.
Meanwhile, in a small bowl add the pineapple, pears, red onion and parsley.
To plate, place the green beans down first. Top with the sweet potato and the salsa.
Garnish with lemon wedges and fresh parsley.
Pour over desired amount of miso sauce.
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