Sesame Miso Purple Sweet Potato with Chili Crisp

Name: Sesame Miso Purple Sweet Potato with Chili Crisp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 purple sweet potato; 1 tbsp tahini; 1 tsp miso paste; 1 tsp maple syrup; 1/2 tsp sriracha (or some kind of chili sauce); 1 tbsp hot water; 1-2 tbsps chili crisp; 1 green onion (greens only), finely sliced; 1 tsp toasted sesame seeds

3 steps

Prep:10minCook:30min

Updated at: Wed, 17 Jan 2024 21:16:54 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories346.9 kcal (17%)

Total Fat14.5 g (21%)

Carbs49.3 g (19%)

Sugars12.7 g (14%)

Protein7.3 g (15%)

Sodium447.1 mg (22%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1purple sweet potato

1 Tbsptahini

1 tspmiso paste

1 tspmaple syrup

½ tspsriracha

or some kind of chili sauce

1 Tbspwater

hot

1 tbspschili crisp

1green onion

greens only, finely sliced

1 tsptoasted sesame seeds

Instructions

Step 1

Puncture your sweet potato with a fork all around the surface and wrap in foil. Bake at 425F for 40-50 minutes or until a knife can easily puncture it. Or air fry on 400F for 40-50 minutes.

Step 2

In a small bowl, stir together tahini, miso, maple syrup, sriracha and hot water.

Step 3

Cut baked potato in half and spread the tahini mixture over each cut side. Drizzle with chili crisp and sprinkle with green onion and sesame seeds. Enjoy!