I love sweet potatoes and yams but I’ve never understood the need to make them any sweeter than they already are. The traditional candied yams during the holidays are lost on me, as is the casserole topped with marshmallows, though I’m sure many of you reading this think I’m crazy for feeling this way. I like my sweet potatoes savory so what better way than adding a bit of miso? Sweet, salty, buttery and slightly spicy are these and I’ve yet to meet a person that didn’t love them. I make them in hobo packs for the grill but they can also be made in the oven in a covered baking dish. Take them camping or live on the edge and add them to your Thanksgiving spread. They taste great with cranberry relish.
½ cup butter, room temperature
3 tbsp sesame oil
3 tbsp. miso (white or red)
2 tbsp sriracha
4 large sweet potatoes, sliced
1 onion, sliced
4 cloves garlic, minced
1 lemon, quartered
Herbs such as chives, cilantro or parsley for garnish
Sesame seeds, for garnish
Heat the grill medium over medium heat.
In a large bowl, mix the first 6 ingredients into a smooth paste. Add the potatoes and onions and using your hands mix until coated well.
Tear off as many sheets of foil as there are guests to make hobo packs (a nifty name for anything cooked inside foil on the grill or over a fire pit!). Divide the potato mixture amongst the foil sheets and close them tightly. Place the hobo packs on the grill and close the lid. Cook until the potatoes are soft and caramelized, about 20 minutes. Make sure to flip the hobo packs halfway through cooking and rotate them so they cook evenly.
After the sweet potatoes are done, open up the foil and garnish with a squeeze of lemon, some chopped herbs and sesame seeds. Guests can either eat right out of the foil or scoop them onto their plate.