2/3cupgrapeseed oilor other neutral high smoke point oil; i.e. avocado oil or non-virgin olive oil
Roast the yams
Preheat the oven to 415 degrees F. Lightly toss cubed yams in 2 - 3 TBSPs of the grapeseed oil. Line two baking sheets with parchment paper or a sil-mats and spread the yams out evenly on the two baking sheets. Bake for 15 minutes and toss them. Then bake for 15-20 more minutes or until golden brown. Optional: Toss them again, turn the heat off and let them sit in the oven for 10 - 30 minutes. This dries them out a little giving them a more concentrated flavor. I recommend this if you have the time.
Make the Miso Vinaigrette
In a blender, combine the vinegar, sambal, soy sauce, sugar, salt, miso paste, and water. Blend until incorporated and smooth.
Add sesame oil and grapeseed oil into vinegar mixture and blend until emulsified.
Put them together
Preheat oven (or lower temp) to 400 degrees F. Toss roasted yams with Miso Vinaigrette and transfer evenly to two baking sheets. Bake until the glaze is bubbly, glossy, slightly browned, and a little thicker and the yams are hot, about 15 minutes. Flip or toss with a spatula at 10 minutes. Serve or let cool and store. The glaze will be molten-lava-hot, avoid burning your mouth. Sprinkle with toasted or black sesame seeds if desired. Cold prepped yams take a little longer than hot-out-of-the-oven roasted yams to cook. Additionally, if one pan has more glaze than the other it may need a little longer as well.
Nutrition Information is approximate.
These Miso Oven Glazed Yams are great to prep ahead of time. You can roast the yams, make the Miso Vinaigrette, and store them separately in the fridge until you are ready to toss and bake.www.planttestkitchen.com