Claudia Zapata’s deliciously sweet Miso-Glazed Japanese Yams featuring AVOCARE Extra Virgin Avocado Oil.
Yield: 6-8 Servings
2 pounds Japanese yams, cubed with skin on
3 tablespoon AVOCARE Extra Virgin Avocado Oil
2 tablespoon yellow or white miso
1 tablespoon honey
1 tablespoon rice wine vinegar
Preheat oven to 400 degrees.
Combine cubed yams with 2 Tablespoons avocado oil and spread on a large baking sheet. Ensure even spacing for better results.
Roast in the oven for 30-40 minutes, until slightly golden, and turning the cubes over about 20 minutes into the cooking time.
Mix miso with the honey and rice wine vinegar and slowly whisk in the rest of the avocado oil. Adjust to taste (i.e., if you prefer a little sweeter, add more honey).
Remove the yams from the oven and carefully toss with the miso glaze or brush on with basting brush. Return to the oven and cook for another 3-5 minutes. Serve immediately.
Recipe Created By: Claudia Zapata, MS, RDN