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a light crackled plate with sweet potatoes topped with arugula and pistachios

Sweet Potatoes with Sesame-Pistachios and Miso-Citrus Dressing

  • Author: Erin Alderson
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 4 to 6 (depending on the number of sweet potatoes you use) 1x
  • Category: side dish
  • Method: oven

Scale

Ingredients

Sweet Potatoes

2 to 3 small sweet potatoes

2 tablespoons ghee or olive oil

Pistachios

½ cup raw pistachios

1 teaspoon sesame seeds

1 teaspoon neutral oil

1 teaspoon honey

Pinch of salt

Dressing

3 tablespoons neutral oil

2 tablespoons lemon, orange, or grapefruit juice (see note)

2 teaspoons light miso

1 teaspoon honey

Salad

2 cups arugula

½ to 1 ounce goat cheese, crumbled


Instructions

  • Preheat oven to 400˚F. Place sweet potatoes in a pan twice as big as you feel you need. I prefer to use this braiser but you could also use a skillet with any oven safe lid (see note). Place enough water in the pot to cover the bottom, cover with the lid, and place in the oven. Bake the sweet potatoes for about 30 minutes. The sweet potatoes should be just tender.
  • While the sweet potatoes are baking, combine the ingredients for the pistachios. Spread on a tray covered with parchment and pop in the oven. Bake for about 8 minutes or so until the sesame seeds are golden. Watch closely- I usually make nuts at 350˚F but the potatoes do well at 400˚F. Remove the pistachios from the oven and let cool.
  • Combine the ingredients for the dressing in a jar and shake well. 
  • When the sweet potatoes are tender, remove from the pan and return the pan to the oven. Let heat for 20 minutes. Once the sweet potatoes are cool enough to handle, slice in half lengthwise. When the pan is hot again, remove from the oven, add the ghee, and place the sweet potatoes in the pan cut-side down. Return the pan to the oven, without the lid, and roast the sweet potatoes for another 20 minutes. 
  • Remove the sweet potatoes from the pan and place on a tray. Toss arugula with 1 to 2 tablespoons of the dressing and add to the sweet potatoes. Finish with the pistachio mixture and goat cheese. I like to serve the potatoes with the extra dressing as the potatoes will soak up most of it.

Notes

I found this technique for sweet potatoes on Bon Appetit. They recommend using foil as the lid but I try and avoid foil. This is why I love using the braiser. However, use what you have on hand and feel comfortable with.

For the citrus, use whatever combination you like. I prefer a mix of oranges and grapefruit.