Miso, Ginger, And Scallion-Crusted Sweet Potatoes

• 2 very large sweet potatoes, about 3 1/2 pounds total
• 2 tablespoons safflower oil
• 2 medium cloves garlic, minced
• 4 to 5 scallions, finely sliced or 1/2 shallot, minced
• 2 to 3 teaspoons fresh ginger, grated
• 2 tablespoons chunky brown-rice miso (available in health-food stores)
• Hot water
• 2 tablespoons coconut oil (for a vegan version) or unsalted butter

1. Preheat oven to 350u0b0.
2. With a small, sharp knife, pierce each sweet potato in several places.
3. Place in oven and bake until tender when pierced with a long sharp knife or skewer, about 45 minutes to 1 hour, depending on size. Remove from oven and allow to cool slightly.
4. While potatoes are baking, warm oil in skillet (I used cast-iron) over medium-low flame. Add garlic, scallions, and ginger and saute until fragrant and sizzling.
5. Place miso in a small, heat-proof prep bowl or custard cup and add enough hot water to form a loose, thick paste-maybe 2 to 3 tablespoons. Whisk until fully incorporated.
6. Add miso mixture to skillet and stir and scrape until reduced, thickened, and darker in color, about 3 minutes. Swirl in the coconut oil (or butter), stirring until melted. Remove from the heat.
7. Cut each potato in half lengthwise. Using a rubber scraper, coat the miso paste mixture evenly over cut edges. Place under broiler and broil until topping is crisp and browned, about 4 to 5 minutes (you know your broiler best; keep an eye on the proceedings).
8. Serve it forth, either as a side or as a main.

sweet potatoes, safflower oil, garlic, scallions, fresh ginger, brownrice, water, coconut oil

Taken from food52.com/recipes/26805-miso-ginger-and-scallion-crusted-sweet-potatoes (may not work)