4sweet potatoespeeled & cut into ½ inch thick medallions
1 ½tbspmellow miso paste
¼cupbrown sugar
1tbsparrowroot powder or cornstarch
1tbspvegan butter
Handful of fresh herbsI used mint & parsley
Salt flakes
Fresh black pepper
Instructions
Place sweet potatoes in a pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook for about 8 minutes, or until they are slightly tender.
Preheat the oven to 350°.
In a small saucepan, combine Florida Orange Juice, miso, and brown sugar. Bring to a simmer and stir. You may need to use a fork to mash and dissolve the miso.
Reduce the heat to low.
Remove ¼ cup of the liquid and transfer it to a bowl. Add the arrowroot powder to the bowl and whisk to combine. Be sure to break up all clumps.
Pour the arrowroot drizzle into the pan with the glaze, and whisk. Add the vegan butter and stir well.
Remove from the heat.
Transfer the cooked sweet potatoes to a baking dish (I use a pie pan) and cover with the orange miso glaze.
Bake for 20 minutes, until the sweet potatoes are totally tender, and the glaze has thickened.
Serve with fresh herbs, Maldon salt, and black pepper.