40 Min

• 1.5 lbs Red Murasaki Sweet Potatoes
• ½ cup Cooking Oil
• 1 tsp Freshly Ground Black Pepper
• 1 Tbsp Butter
• 1 tsp Sesame Oil
• 1 tsp Finely Minced Garlic
• 2 Tbsp White Miso
• 1 Tbsp Soy Sauce
• 2 Tbsp Brown Sugar
• 1 Tbsp Water
• Sesame Seeds, for garnishing

Cut sweet potatoes into 1 ½-inch cubes and place in a large bowl. Drizzle with oil, sprinkle with pepper and toss to coat.

Spread cubes on a sheet pan in a single layer. Roast 20 minutes, remove from oven and flip potatoes; then roast 15 minutes more, or until tender.

Meanwhile, heat butter and sesame oil in large skillet over medium heat. Add garlic and cook 2 minutes, then remove from heat and stir in miso, soy, brown sugar and water. Stir until well combined; then, set aside.

When potatoes are done, add them to skillet and return skillet to high heat.

Gently toss potatoes in glaze until coated. Cook long enough to crisp them a bit, then remove from heat and sprinkle with sesame seeds.