3 lb Japanese sweet potatoes

4 Tablespoons olive oil

4 Tablespoons white miso

2 Tablespoons honey

1 Tablespoons soy sauce

2 teaspoons rice vinegar

1 pinch salt

1 pinch black pepper

2 scallions sliced

2 teaspoon sesame seeds

Preheat the oven to 425 F.

Line a baking sheet with parchment paper.

Slice the sweet potatoes into rounds about ½" thick and then dice into medium sized pieces.

In a large mixing bowl, whisk together the olive oil, white miso, honey, soy sauce, rice vinegar and pepper.

Toss the diced potatoes into the olive oil mixture, coating evenly.

Spread the potatoes evenly onto the baking sheet.

Bake for 25 minutes.

Flip the potatoes, then bake for an additional 15-20 minutes, or until the pieces are fork tender.

Sprinkle with sesame seeds and chopped scallions

Recipe Source: The Gingered Whisk

Kindly check the ingredients info before you start with the recipe.