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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Wash the Japanese sweet potatoes and poke holes in them with a fork. Place them on a baking sheet and roast for 45-60 minutes until tender.
- 2
Prepare the Poblano
While the sweet potatoes are roasting, char the poblano pepper over an open flame or under the broiler until the skin is blistered. Place it in a bowl covered with plastic wrap for 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop it into small pieces.
- 3
Make the Miso Sauce
In a small bowl, mix together the miso paste, sesame oil, honey, salt, and black pepper until well combined.
- 4
Combine Ingredients
Once the sweet potatoes are done, let them cool slightly, then cut them open and fluff the insides. Add the chopped poblano and drizzle the miso sauce over the top. Sprinkle with sesame seeds.
- 5
Serve
Serve warm and enjoy your delicious Japanese sweet potatoes with miso, poblano, sesame, and honey!
