Roasted Japanese Sweet Potatoes

with Miso-Dressed Spinach & Candied Cashews

30 MIN

2 Servings

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From the Test Kitchen

To put a special touch on the spinach in this dish, we’re dressing it with a combination of mirin, sesame oil and sweet white miso paste. The velvety consistency of the sauce, mixed with the cooked, chopped spinach, creates a unique effect. The result is a rich, hearty version of “creamed spinach” with complex, slightly sweet and wholesome flavor. It’s the perfect bed for the roasted Japanese sweet potatoes in this dish.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

¾ lb Japanese Sweet Potatoes
¾ cup Brown Rice
6 oz Baby Spinach
2 Scallions
2 Tbsps Sesame Oil
2 Tbsps Sugar
1 1-Inch Piece Ginger
⅓ cup Sweet White Miso Paste
¼ cup Cashews
¼ cup Mirin
1 tsp Spiced Potatoes Spice Blend (Black Sesame Seeds, White Sesame Seeds, Kibbled Nori & Aleppo Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

Preheat the oven to 450°F. In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork. Set aside in a warm place.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut the sweet potatoes into ½-inch-thick rounds. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions on an angle; cut the green tops into 1-inch pieces on an angle. Peel and mince the ginger. In a medium bowl, combine the sesame oil, miso paste and mirin.

3 Roast & dress the sweet potatoes:

While the rice continues to cook, place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; flip to coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until tender when pierced with a fork. Transfer to a bowl; gently toss with the white bottoms of the scallions and half the miso-mirin mixture. Season with salt and pepper to taste.

4 Candy the cashews:

While the sweet potatoes roast, lightly grease a separate, small sheet pan (or line with parchment paper). In a large pan, heat the sugar, a big pinch of salt and 2 tablespoons of water to boiling on medium-high, without stirring. Boil 2 to 3 minutes, or just until medium amber in color. Turn off the heat and immediately add the cashews; stir to thoroughly coat. Transfer to the prepared sheet pan; using a spoon or spatula, spread into a single, even layer. Set aside to cool. Carefully wash and dry the pan.

5 Make the miso-dressed spinach:

In the same pan used to candy the cashews, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the spinach to release as much liquid as possible; discard the liquid. Transfer to the bowl of remaining miso-mirin mixture; stir to combine and season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice, miso-dressed spinach and dressed sweet potatoes between 2 plates. Top with the candied cashews (breaking apart, if necessary). Garnish with the green tops of the scallions and spice blend. Enjoy!