Sweet, savory and very flavorful.

Makes:  4-6 servings

Ingredients:

• 3 sweet potatoes
• olive oil for brushing
• ¼ cup olive oil, coconut oil, butter or ghee
• 1 large shallot, very finely diced ( about ½ cup)
• 2 teaspoons ginger finely minced
• 1 tablespoon miso ( I prefer white, but any color will work)
• 3 tablespoons water
• 1 tablespoon lemon
• 1 tablespoon honey
• salt to taste
• 3 Scallions, sliced
• chopped walnuts (optional

Instructions:

1. Preheat oven to 400F. Roast whole sweet potatoes until softened. About 30 – 40 minutes. Cool potatoes enough to handle.
2. Slice potatoes in half lengthwise then cut crosswise 1” thick.
3. While they are roasting make the Shallot Ginger Miso “butter”. Heat the oil, over medium low heat, add the shallot and carefully sauté until golden, stirring often. Cook about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and 3 tablespoons water, stirring until blended. Turn heat off.
4. Place sweet potatoes into a serving or baking dish.
5. Add lemon to miso sauce, stir and pour over sweet potatoes. Drizzle honey over. Top with chopped walnuts and chives.