Ginger and miso flavors add depth and spice, while butter and maple syrup add comforting sweetness and richness.
Like many people, we have a strategy for tackling Thanksgiving—I call it our "What Works" list. By knowing in advance that Sunday is when we make the stock and Tuesday is when we make the gravy, that this mixing bowl is big enough to hold all the rutabaga and that we'll need a certain number of chew sticks to distract our dog while we cook, we don't have to think too hard about almost anything, no matter how many people end up coming over.
Our idea was to combine two seemingly unlikely bedfellows with the roasted sweet potatoes: miso and maple syrup. Miso, especially the white kind we call for here, is not only salty and savory but also lightly sweet, making it a perfect match for sweet and earthy sweet potatoes. Maple syrup, meanwhile, delivers a complex flavor that plays beautifully off those salty, earthy qualities. Don't worry if you're serving a traditional crowd—this combination doesn't scream "fusion.
The recipe itself is incredibly easy. We combine butter, maple syrup, and miso in a saucepan and cook them together to form a smooth sauce. Next, we stir in some white wine vinegar and grated fresh ginger, for some sharp, tart flavors to help balance the sweetness and add brightness to contrast with those earthy flavors. We toss diced sweet potatoes with that sauce and roast them until they're tender and browned.
This dish wasn't on our "What Works" list before, but we think there's a good chance it will be from now on. There are worse ruts to be in, right?
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