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Maple Miso Sweet Potatoes is the perfect holiday side dish, bringing a delicious balance of sweet, savory, and tangy flavors to your festive table. Caramelized sweet potato medallions are cooked in a rich maple miso sauce and served over a creamy yogurt base, then topped with roasted pistachios and crumbled feta for a satisfying crunch. Paired with a fresh arugula salad, this vibrant dish offers a unique twist on classic holiday sides, making it a memorable addition to any holiday spread.
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
- 2 large sweet potatoes, peeled, sliced 3/4” thick
- 1/4 cup unsalted butter
- 1/4 cup red miso
- 1/4 cup Tapped Maple Syrup
- 1 cup water
- Meat Church Blanco Seasoning
- 2 cups Greek yogurt
- Ends of cooked sweet potatoes
- 1 tsp feta, crumbled
- 1 clove garlic
- 1/2 cup roasted pistachios
- 1/2 cup feta, crumbled
- 3 cups baby arugula
- 1 cup Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
- 1/3 cup vinegar (we used white wine and apple cider vinegar)
INSTRUCTIONS
- Preheat your Yoder Smokers YS640S Pellet Grill to 450ºF set up for direct grilling (diffuser removed).
- Preheat a 12” Lodge Steel Skillet on the grill. Place the skillet over direct flame.
- Season one side of the sweet potato medallion. Sear the sweet potato medallions in the oil. Flip and season.
- Whisk miso, maple syrup, water and Meat Church Blanco Seasoning.
- Pour over the potatoes. Close lid and cook until softened and the sauce is reduced, then add the butter and let it melt.
- The potatoes should be tender when probed with a toothpick, but not falling apart. Remove from the grill.
- Combine the tips of the cooked sweet potatoes with the yogurt, feta and garlic. With an immersion blender or food processor, process until smooth.
- For the dressed arugula, combine the vinegars and oil and whisk. Toss the arugula in the vinaigrette.
- Serve the potatoes over the sweet potato yogurt, topped with pistachios and feta, with the dressed arugula on the side.
Maple Miso Sweet Potatoes is the perfect holiday side dish, bringing a delicious balance of sweet, savory, and tangy flavors to your festive table. Caramelized sweet potato medallions are cooked in a rich maple miso sauce and served over a creamy yogurt base, then topped with roasted pistachios and crumbled feta for a satisfying crunch. Paired with a fresh arugula salad, this vibrant dish offers a unique twist on classic holiday sides, making it a memorable addition to any holiday spread.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
- 2 large sweet potatoes, peeled, sliced 3/4” thick
- 1/4 cup unsalted butter
- 1/4 cup red miso
- 1/4 cup Tapped Maple Syrup
- 1 cup water
- Meat Church Blanco Seasoning
- 2 cups Greek yogurt
- Ends of cooked sweet potatoes
- 1 tsp feta, crumbled
- 1 clove garlic
- 1/2 cup roasted pistachios
- 1/2 cup feta, crumbled
- 3 cups baby arugula
- 1 cup Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
- 1/3 cup vinegar (we used white wine and apple cider vinegar)
INSTRUCTIONS
- Preheat your Yoder Smokers YS640S Pellet Grill to 450ºF set up for direct grilling (diffuser removed).
- Preheat a 12” Lodge Steel Skillet on the grill. Place the skillet over direct flame.
- Season one side of the sweet potato medallion. Sear the sweet potato medallions in the oil. Flip and season.
- Whisk miso, maple syrup, water and Meat Church Blanco Seasoning.
- Pour over the potatoes. Close lid and cook until softened and the sauce is reduced, then add the butter and let it melt.
- The potatoes should be tender when probed with a toothpick, but not falling apart. Remove from the grill.
- Combine the tips of the cooked sweet potatoes with the yogurt, feta and garlic. With an immersion blender or food processor, process until smooth.
- For the dressed arugula, combine the vinegars and oil and whisk. Toss the arugula in the vinaigrette.
- Serve the potatoes over the sweet potato yogurt, topped with pistachios and feta, with the dressed arugula on the side.
