Smoky Honey Habanero Miso Sweet Potatoes
Chef Tony Reed
6
15 minutes
45 minutes
Modern American
Appetizers/Snacks
Sure most everyone has had a roasted sweet potato in their day. But have you had Smoky Honey Habanero Miso Sweet Potatoes? Trust us - they're a game changer, and the reduced Smoky Honey Habanero Miso sauce is slather worthy. Our very own Chef Tony is serving up Asian fusion-inspired holiday menu ideas - and these sweet potatoes just might be the star of the your dinner party. Smoky Honey Habanero is where it all started - it was Spiceology's first-ever blend, and there's a reason why so many keep it on their kitchen counter. It's ultra versatile with the perfect mix of sweet heat. Click here for more recipes using this fan-fave blend.
Ingredients
- 4 sweet potatoes
- 1 cup sake
- 1 cup mirin
- 3 tablespoons Spiceology Smoky Honey Habanero
- 1 pound white miso
- 3 ounces sugar
- 3 ounces honey
- 2 scallions
- 3 tablespoons Thai chiles, thinly sliced
- sesame seeds for garnish
- salt, to taste
- Olive oil
Directions
Preheat oven to 425°F.
- Puncture sweet potatoes with a fork all the way around and season with salt and oil. Place potatoes on a sheet tray and roast until tender.
While the potatoes are roasting combine the sake, mirin, Smoky Honey Habanero blend, miso, honey and sugar in a mixing bowl and mix/whisk.
Put mixture in a sauce pan and reduce 1/4 of the sauce it should be a nice caramel color. Set aside.
- One tender to a fork, remove from oven and slice the potatoes in half (hot dog style) leaving them flesh side up. Set oven to broil at 500 degrees.
- Spread the miso sauce over the sweet potatoes and broil.
- Once the sauce is "sticky" remove from oven and plate. Garnish with Thai chili's, scallions and sesame seeds.
Recipe Products
Blend
Smoky Honey Habanero Seasoning
Key Ingredients
Honey Granules, Paprika, Habanero Powder, Brownulated Sugar