Thursday, March 01, 2012

Free Recipe from The Inspired Vegan: Molasses, Miso, and Maple Candied Sweet Potatoes

In March, the VegCookBook Club will be cooking from Bryant Terry's newest cookbook, The Inspired Vegan.  Come on over and cook with us!  All you have to do is get a copy of the book, try some recipes, and share your tips, questions and experiences in the comments of the VegCookBook Club blog, in a post on your own blog, or on Twitter and Instagram using the hashtag #vegcookbookclub.

To get you started, the nice folks at Da Capo sent over a recipe from The Inspired Vegan: Molasses, Miso, and Maple Candied Sweet Potatoes. You can see another free recipe for Savory Grits with Sautéed Broad Beans, Roasted Fennel and Thyme on VegCookBook Club. Enjoy!

Molasses, Miso, and Maple Candied Sweet Potatoes
Yield: 4 to 6 servings
Soundtrack: “Revolution” by Nina Simone from Protest Anthology
Book: Conversations in Maine: Exploring our Nation’s Future by James Boggs and Grace Lee Boggs

2 1/2 pounds sweet potatoes or garnet yams, peeled and cut into 1/2–inch rounds
2 tablespoons toasted sesame oil
1 (2-inch) cinnamon stick
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
6 tablespoons filtered water

Preheat the oven to 425°F.

In a large bowl, toss the sweet potatoes with 1 tablespoon of the sesame oil.

Spread the sweet potatoes on a parchment-lined or well-greased baking sheet in a single layer and roast for 50 minutes, turning over with a fork after 25 minutes.

Remove the sweet potatoes from the oven and lower the heat to 375°F.

Place the cinnamon stick at the bottom of a 2-quart baking dish, and add the sweet potatoes in layers. Set aside.

In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Pour over the sweet potatoes.

Bake, uncovered, for 30 minutes, thoroughly basting the sweet potatoes

Credits: From the book The Inspired Vegan by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.
Recipe photo is  by Jennifer Martine.

Full disclosure: I received a review copy of The Inspired Vegan.  Also, the link from The Inspired Vegan is connected to my Amazon Associates account.  If you buy something after clicking on the link, I get a small portion of the sale.

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