Sweet Potato Salad with Sesame Miso Dressing

This recipe is a copy cat from the sweet potato side dish served at the Teaism restaurants in the DC area.  I only recently discovered this side dish, and was immediately hooked.  Sweet potatoes roasted until tender, topped with tangy sweet sesame miso dressing.  The dressing is crack.  So so so good.  I knew I had to recreate it.  Luckily, Teaism shared the recipe with the Washingtonian a few years ago.

The recipe makes more than enough for the sweet potato salad.  I stored the rest of my dressing in a jar and can't wait to try it on everything - greens, baked tofu, bananas... really I can't think of something I wouldn't want to eat this on.  It may even be good with chocolate??  Stay tuned for what I come up with... and in the mean time MAKE THIS.  NOW.  And smile.

Sweet Potato Salad with Sesame Miso Dressing

3 large sweet potatoes
Coconut oil, as needed
1⁄3 cup sweet white miso paste
2⁄3 cup tahini
1 cup water
Dash mirin or sweet vinegar (I used Umeboshi Plum vinegar, I'm sure apple cider vinegar would work too)
3 tablespoons cane sugar

1. Bake the sweet potatoes. Preheat the oven to 375 degrees. Peel the sweet potatoes and chop them into 1-inch chunks. Toss with enough oil to coat. Bake for 25 minutes, then let cool.
2. Make the sesame-miso dressing. Whisk miso, tahini, water, vinegar, and sugar in a medium bowl.  Taste and adjust sugar or vinegar as needed. 
3. Assemble salad.  When sweet potatoes have cooled, transfer to serving dish and generously drizzle with the sesame-miso dressing.  Enjoy alone, or atop a bed of greens, as I did!