Today on All Sorts Of, we’re sharing an extra special option for a holiday side dish, from one of our favorite local chefs, Sophie Dalah (read more about her work and inspiration here!)
1/2 cup miso
1 stick unsalted butter
1/2 cup honey
1/2 cup of cooking wine (Sake or Shaoxing Wine preferred)
For the potatoes:
12 small/medium sweet potatoes (mix it up with different varieties)
1/4 cup of cooking wine (Sake or Shaoxing Wine preferred)
1 bunch of scallions, thinly sliced
2 TBSP of toasted sesame seeds
Half a bunch of cilantro (garnish)
Flaky sea salt
Step 1: Do Some Prep!
Preheat your oven to 375°F.
Thinly slice the scallions and place them in a small bowl of cold water with a few ice cubes. This will help them curl up and stay crisp. De-stem the cilantro and set it aside for later.
Step 2: Make the Glaze
Set a medium saucepan over medium heat and melt the butter. Whisk in the miso, add the honey, and pour in that cooking wine. Simmer on low heat for about 10 minutes, stir occasionally until it slightly thickens. Turn off the heat.
Step 3: Bake
Peel the sweet potatoes and place them on a baking sheet. Brush them generously all over with the glaze.
Add 1/4 cup of water, 1/4 cup of cooking wine, and 1/4 cup of olive oil to the tray and cover the tray completely with aluminum foil.
Bake the covered potatoes for 20 minutes. Remove the potatoes, brush them with the glaze, and return them to the oven for another 20 minutes.
Remove, glaze, and return them to the oven for 10 minutes another two times or until those potatoes are a beautiful golden brown, until you reach an hour.
Step 4: Stack and Garnish
Stack the potatoes like a tower of deliciousness on a platter. Drizzle any extra glaze over the top, sprinkle on sesame seeds, and garnish with fresh scallions and cilantro. Finish it off with a drizzle of olive oil and a sprinkle of flaky salt.