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From our annual restaurant issue, this recipe was inspired by Wall Street Grill’s delicious miso-glazed sweet potato wedges which they serve alongside their hanger steak. These wedges are a wonderful balance to the salty steak.
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 teaspoon Pereg Smoked Paprika
2 tablespoons Gefen Maple Syrup
1 teaspoon miso paste
1/2 teaspoon kosher salt
3 medium sweet potatoes, cut into wedges
sliced scallions, for garnish
toasted sesame seeds, for garnish
2 tablespoons light miso
2 tablespoons soy sauce, tamari sauce or Heaven & Earth Coconut Aminos
1 tablespoon rice vinegar
1 tablespoon Gefen Honey
1/2 teaspoon Tonnelli Sriracha
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.
Mix sesame oil, vegetable oil, smoked paprika, maple syrup, miso paste, and salt in a large bowl. Add sweet potatoes and toss to coat. Arrange sweet potatoes on the prepared baking sheet in a single layer. Cook for 20 to 25 minutes, flipping once or twice, until golden brown.
Whisk glaze ingredients until smooth. Brush glaze over sweet potato wedges, then raise the oven temperature to 450 degrees Fahrenheit and cook for another three minutes. Garnish with scallions and toasted sesame seeds.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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