Grilled Miso Sweet Potato SpearsGrilled Miso Sweet Potato Spears
Grilled Miso Sweet Potato Spears

Grilled Miso Sweet Potato Spears

Rich, robust miso is the perfect flavor to pair with mild sweet potatoes. Make the sauce ahead of time for an even easier weeknight side dish.
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Recipe - Downers Grove, IL
Grilled Miso Sweet Potato Spears
Grilled Miso Sweet Potato Spears
Prep Time30 Minutes
Servings6
Cook Time15 Minutes
Calories250
Ingredients
3 (8 to 10 oz.) sweet potatoes
3 Tbsp. Fresh Thyme avocado oil, divided
½ cup Fresh Thyme sour cream
2 Tbsp. fresh lime juice
1 Tbsp. toasted sesame oil
1 Tbsp. organic white miso paste
2 tsp. Fresh Thyme honey
1 tsp. refrigerated roasted garlic paste
2 tsp. Lillie’s Q umami boost flavor enhancer seasoning
3 Tbsp. fresh cilantro leaves
Directions

3 (8 to 10 oz.) sweet potatoes 

3 Tbsp. Fresh Thyme avocado oil, divided 

½ cup Fresh Thyme sour cream 

2 Tbsp. fresh lime juice 

1 Tbsp. toasted sesame oil 

1 Tbsp. organic white miso paste 

2 tsp. Fresh Thyme honey 

1 tsp. refrigerated roasted garlic paste 

2 tsp. Lillie’s Q umami boost flavor enhancer seasoning 

3 Tbsp. fresh cilantro leaves 

  1. Cut each sweet potato lengthwise in half. Cut each half lengthwise into ¼-inch-thick spears; place in a large bowl. Drizzle with 2 Tbsp. avocado oil; toss to coat and set aside. 
  2. Preheat grill with a greased grill grate for direct cooking over medium-high heat (375°F). Meanwhile, in a small bowl, whisk together sour cream, lime juice, sesame oil, miso paste, honey, and roasted garlic paste; cover and refrigerate until serving. 
  3. Place sweet potato spears on grill grate. Grill for 12 to 15 minutes or until fork-tender, turning occasionally. To prevent overbrowning, move potato spears to the warming rack as needed. 
  4. Transfer potato spears to large bowl. Drizzle with remaining 1 Tbsp. avocado oil and sprinkle with umami seasoning; gently toss to coat. Arrange potato spears on a serving platter; drizzle with 3 Tbsp. sour cream sauce; sprinkle with cilantro. Serve with remaining sauce. 
Nutritional Information

Each serving contains: 250 calories, 13 g fat, 3 g saturated fat, 0 g trans fat, 10 mg cholesterol, 370 mg sodium, 35 g carbohydrates, 4 g fiber, 9 g sugar, 3 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 10% potassium. 

30 minutes
Prep Time
15 minutes
Cook Time
6
Servings
250
Calories

Directions

3 (8 to 10 oz.) sweet potatoes 

3 Tbsp. Fresh Thyme avocado oil, divided 

½ cup Fresh Thyme sour cream 

2 Tbsp. fresh lime juice 

1 Tbsp. toasted sesame oil 

1 Tbsp. organic white miso paste 

2 tsp. Fresh Thyme honey 

1 tsp. refrigerated roasted garlic paste 

2 tsp. Lillie’s Q umami boost flavor enhancer seasoning 

3 Tbsp. fresh cilantro leaves 

  1. Cut each sweet potato lengthwise in half. Cut each half lengthwise into ¼-inch-thick spears; place in a large bowl. Drizzle with 2 Tbsp. avocado oil; toss to coat and set aside. 
  2. Preheat grill with a greased grill grate for direct cooking over medium-high heat (375°F). Meanwhile, in a small bowl, whisk together sour cream, lime juice, sesame oil, miso paste, honey, and roasted garlic paste; cover and refrigerate until serving. 
  3. Place sweet potato spears on grill grate. Grill for 12 to 15 minutes or until fork-tender, turning occasionally. To prevent overbrowning, move potato spears to the warming rack as needed. 
  4. Transfer potato spears to large bowl. Drizzle with remaining 1 Tbsp. avocado oil and sprinkle with umami seasoning; gently toss to coat. Arrange potato spears on a serving platter; drizzle with 3 Tbsp. sour cream sauce; sprinkle with cilantro. Serve with remaining sauce.