Roasted Murasaki Sweet Potatoes with Bourbon Maple Miso Tahini Dressing

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Murasaki sweet potatoes are a fairly new vegetable to me. Thanks to Trader Joe’s selling them for a limited time every Fall, I tried them the last couple of years and love them. They look like a purple sweet potato on the outside but white and starchy like a russet potato on the inside. It is sweeter than a russet and gives you those sweet potato vibes you are looking for.

Not only tasty, but these potatoes are also filled with loads of vitamins, minerals, and nutrients. About 95% of the calories in these are from healthy complex carbs, which we all need for energy. Carbs in this form help fuel your brain, heart, cells, and nervous system. They are also packed with fiber, vitamin B6, C, E, thiamine, folate, potassium, calcium, iron, magnesium, and are low in fat with no cholesterol.

I went back and forth on what form I wanted to make these in. Mashed, smashed, or roasted, the possibilities are endless which I am excited about. Keeping with the bourbon maple theme, I decided to make a dressing similar to ones I use on salads all the time. This time I added white miso paste for extra umami flavor and the additional vitamin and minerals. Protein, zinc, vitamin K, copper, manganese, and smaller amounts of B vitamins, iron, calcium, selenium, and phosphorus are all found in name brand miso pastes. The fermentation process used to make miso makes it easier for the body to absorb it’s nutrients which is so important. Often times we eat things for the health benefits, but don’t eat it properly or with the right companion ingredients to get the most out of the benefits.

Tahini is another nutrient dense ingredient I love to use all the time. Because these recipes have maple syrup and vegan ghee in them, I wanted to make sure I combated those with ingredients that are good for you. Tahini is pretty low in calories but high in fiber, protein, iron, zinc, calcium, and vitamins B1 and B2 to make a few benefits.

I chose to keep the seasoning on the potatoes basic because the dressing is so full of flavor. Feel free to add other spices to yours if you feel the need.

Again, I added a crunchy topping on this meal, this time using hemp seeds. These are optional here, but pair great with the sweet potatoes and dressing. Not only that, but they are also over 30% fat and rich in omega-3 and omega-6 fatty acids. Both are excellent for your health and a great way to get the omegas without the use of fish products. They are also a great source of protein, fiber, and have been known to reduce inflammation. I add hemp seeds to almost all my meals because they have the best nutty taste and are a healthy alternative to other crunchy toppings.

If cooking these potatoes solo, you can do the oven at 425 degrees Fahrenheit (218 degrees Celsius) for 30 minutes or until crispy. If cooking with the delicata squash I posted yesterday that you can find here, I would do it at 400 degrees Fahrenheit (204 degrees Celsius) for 40-45 minutes or until crispy.

Let me know in the comments if you have ever had these kinds of sweet potatoes and what you think.

Thanks for reading,

Jessica

Roasted Murasaki Sweet Potatoes with Bourbon Maple Miso Tahini Dressing

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Yield: 4

Author: Jessica Morton

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Main Ingredients

• 2 Pounds Murasaki sweet potatoes (You can get a three pound bag at Trader Joe’s when they are in season)
• Salt and pepper to coat
• 1 TSP Garlic powder to coat potatoes
• Avocado, coconut, or sunflower spray to coat potatoes
• Hemp seeds for garnish (optional)
• Sprinkle additional pumpkin pie spice as garnish

Maple Miso Tahini Dressing Ingredients

• 2 TBSP Trader Joe’s Vegan Ghee (sub melted vegan butter if needed)
• 1 TBSP White miso paste
• 2 TBSP Tahini (I use TJ’s)
• 1 TBSP Lemon juice
• 1 TBSP Water
• ½-1 TBSP TJ’s Bourbon maple syrup (Sub regular maple syrup if needed)
• ¼ TSP TJ’s Pumpkin Pie Spice (sub ½ cinnamon and ½ nutmeg if needed)
• 1 TSP Garlic powder
• Salt and pepper to taste

Instructions

1. Heat oven to 400 degrees Fahrenheit (204 degrees Celsius) if cooking with the delicata squash found here.
2. Wash potatoes well like you did with the squash since you will be eating the skin. I use TJ’s veggie wash and a silicone scrubber.
3. Cut potatoes into 1 ½ cubes and toss into large glass baking dish or baking pan.
4. Spray avocado, sunflower, or coconut oil on the potatoes and toss to coat evenly.
5. Sprinkle salt, pepper and one teaspoon of garlic powder on potatoes and toss again.
6. Cook in oven and toss occasionally so each side gets evenly crispy and browned.
7. If cooking with squash, cook potatoes for 15 minutes before adding the squash to the oven. Stir the potatoes during this time and keep cooking for another 20 minutes or until crispy on the outside and soft on the inside.
8. As the potatoes are cooking, mix dressing ingredients well and set aside.
9. When potatoes are done cooking, serve with the dressing drizzled all over them and garnish with hemp seeds and a sprinkle of pumpkin pie spice.
10. If you think you will have leftovers, serve the dressing on the side so everyone can drizzle it on their own plate. This way you can air fry the leftover potatoes and drizzle the remaining dressing on the reheated potatoes. Keep both the potatoes and dressing in separate sealed containers for up to five days. The ghee/vegan butter might make the dressing harden but stirring hard for a couple of minutes in room temperature will get it back to normal fast.