As the chill finally gets into the air around here, my menus are all leaning into wonderful Fall flavors. In this recipe, you will find some of my favorites; maple, sweet potatoes and pepitas. Contrasting sweet and savory (you’ll fall in love with the miso-maple syrup), and playing with multiple textures, makes a simple dish feel luxurious!
serves four
4 medium sweet potato 2 tsp salt, divided
2 tbsp diced green onion, divided
¼ cup cream cheese
¼ tsp nutmeg
1 tbsp Red Miso paste -or- 2 tbsp dried miso powder
4 tbsp Maple Syrup
½ cup pepitas (shelless roasted pumpkin seeds)
Olive Oil
1 tbsp Pumpkin Spice blends
1 tsp brown sugar
1 blood orange for zesting
Preheat the oven to 375 degrees. Line two (2) baking sheets with parchment paper.
Wash and prick the sweet potatoes with a fork on all sides. Rub potatoes with olive oil and 1 tsp salt and place on one parchment lined baking sheet. Bake for 50-55 minutes.
While the potatoes are baking, prep the pepitas and miso-maple syrup. In a medium bowl mix pumpkin spice blend, brown sugar, 1 tsp salt and 1 tbsp olive oil. Spread the mixture across the parchment lined baking sheet, ensuring a single layer of pepitas. Bake at 375 for 8-12 minutes until golden brown.
Whisk together the miso and maple syrup to make the miso-maple syrup.
When the potatoes are finished baking (leave the oven on!) and cooled slightly, slice the top of the skin and carefully remove the insides. Try not to tear the skin, you will be refilling them shortly! Place the skins on the second parchment lined baking sheet.
Transfer the sweet potato meat to a large bowl. Add 1 tsp salt, 1 tbsp diced green onion, cream cheese, nutmeg, miso, and 3 tbsp of the miso-maple syrup. Mix until well combined.
Spoon the mixture back into the skins carefully and put back in the oven for 10-15 minutes.
Remove from the oven and garnish with the pepitas, remaining green onions, and finishing salt. Finish with a drizzle of the remaining miso-maple syrup.
Pair with the 2018 Martian by Linne Calodo
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