January always seems to be the month that goes on forever and ever. The weather is always a bit (or a lot) chilly depending on where you live, calling for lots of cozy food. In addition to soup, potatoes are the next best thing to stick to your bones if you ask me! I love using sweet potatoes as much as I can because they are more nutrient dense than a regular russet potato. Sweet potatoes are so versatile and while they are delicious on their own just with a little honey and butter, I love to add savory flavors as well. Stuffing sweet potatoes is a great way to add a variety of flavors and you can create an entire meal with them that the whole family will love. My miso butter sweet potatoes with roasted chickpeas will quickly become a weeknight favorite and the best part is, they are loaded with flavor and nutrition!
Have you tried roasting chickpeas yet? I love them so much because they add protein and fiber to any meatless meal and you can season them based on whatever kind of recipe you are making. From salad toppings, pastas, or even just eating them as a snack, you will love making them in all sorts of ways. In this case, I season the chickpeas with soy sauce, miso, ginger, and garlic and they get beautifully caramelized all the while soaking up all of that delicious marinade during the roasting process. They are actually delicious on their own and my four year old almost ate the entire batch himself! I had to hide some from him so that we would still have some for our potatoes by dinner time!
The other step that makes these potatoes extra delicious is when they get done baking, I like to brush them with miso butter and a sprinkle of salt giving them a delicious umami flavor. (Which by the way simply means a really delicious savory almost meaty flavor.) I finish them off with a generous sprinkle of green onion and sesame seeds, and then add a little chili sauce for spice if I’m feeling it, which usually I am!
SO GOOD!
These miso butter sweet potatoes are out of this world, and while you can definitely serve them alongside some fish or chicken, I like to serve up a veggie on the side and call it a day! It’s a great recipe to have if you are trying to go meatless a few days a week and is also a great recipe for meal prepping!
I am so excited for you to give this one a try!
Note: You can find miso on the Asian aisle at most groceries these days.
You might also be interested in trying out my Spinach, Sun-Dried Tomato, and Goat Cheese Stuffed Sweet Potatoes as well!
Ingredients:
For the Chickpeas:
28 Oz Can of Drained, Rinsed, and Dried Chickpeas
1 Tbsp. Soy Sauce
1 Tbsp. White Miso Paste
1 Tsp. Sesame Oil
1 Tsp. Grated Ginger
1 Finely Minced Garlic Clove
For the Potatoes:
4 Sweet Potatoes, cut in half
1 Tbsp. White Miso Paste
2 Tbsp. Softened Unsalted Butter
1/2 Tsp. Kosher Salt
1/4 Cup Sliced Green Onions
1 Tsp. Toasted Sesame Seeds
Spicy Chili Sauce or Sriracha (optional)
Directions:
Preheat oven to 425 degrees.
Place sweet potatoes cut side down on a parchment lined baking sheet. (To prevent sticking.)
Bake for 35-40 Minutes until potatoes are tender.
While potatoes bake, mix soy sauce, miso, sesame oil, garlic, and ginger together and whisk until well combined.
Toss the marinade with the chickpeas and the place onto parchment paper and spread into a single layer.
Bake for 20-30 minutes, stirring once until marinade has been absorbed and chickpeas are nice and caramelized in color.
Mix the miso and butter together for the potatoes until well combined.
When potatoes come out of the oven, carefully flip them the right side up and then add a bit of the miso butter to each potato and coat the entire top of the potato. Sprinkle with salt.
To serve top the potatoes with chickpeas, green onions, sesame seeds, and chili sauce if desired.
Serve immediately.
How gorgeous is this simple meal? Not to mention healthy and budget friendly too! You are going to love them!
