For the last few months, my dear friend Heather has had a party goin’ on over at her blog every Monday that she calls MMAZ. This stands for “Meatless Mondays from A to Z.” A different ingredient is featured each week, which starts with a different letter of the alphabet (going all the way from “A” to “Z”). Heather reveals the ingredients a few letters at a time at the beginning of the month, which allows for some time to plan.
Unfortunately, I have only participated in one MMAZ post so far, which was the letter “B.” B = Beet Burgers. Oh man, those were good.
And now, she’s halfway through the alphabet! When I saw that the ingredient for the letter “M” was Miso, I knew I had to jump back on board.
Years ago, my friend Kelly introduced me to a restaurant in DC called Teaism. There are a few different locations, and they’re known for several different unique and delicious foods. I initially went there to try out their chai tea and salty oat cookies, which are fabulous, but something else completely won my heart: the sweet potato salad. I first tried it when I ordered a bento box for lunch one day, and it blew me away! I tried to recreate the sweet potato salad back then, and it didn’t taste anything like the one from Teaism (and it tasted awful). This past week, I was determined to try again. And this time I found success!
I’ll admit- I didn’t completely come up with this on my own. I did a little bit of Googling, and found this recipe, which I modified a bit.
Miso-Glazed (Cold) Sweet Potato Salad
2 large sweet potatoes
2 T brown rice miso paste
1 T egg-free mayonnaise (I like Earth Balance Mindful Mayo)
1 T dairy free sour cream
1 T rice wine vinegar
1 T water
1 tsp agave nectar (or sweetener of choice)
Fill a medium-sized pot with water and bring to a boil. Peel and cut the sweet potatoes into 1″ cubes and place into the boiling water. Boil the potatoes until they just start to get soft- about 15 minutes (start checking on them after 10 minutes to make sure they don’t get mushy). Strain out the water and shock the sweet potatoes with cold water. Place them in the refrigerator for at least 2 hours, or until completely chilled.
In a small bowl, mix the rest of the ingredients together until well incorporated. Remove the sweet potatoes from the refrigerator and mash slightly with a fork (so that each piece is cut down to about half its size). Pour the glaze over the sweet potatoes and gently stir until they’re completely covered.
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The taste of this sweet potato salad can best be described as unique or unexpected. The ingredients work well together to create a flavor that is a perfect balance of sweet and sour with a creamy, delicious texture. And the leftovers are just as good!
I bet that Laura would use those leftovers in a sweet potato smoothie… hmm….
Have a great Monday- remember that today is the last day to enter the KIND Snacks Trick or Treat giveaway!
Have you ever had success trying to re-create a dish from a restaurant?
That is an interesting ingredient list. I’m not a fan of mayo, but I love miso…and sweet potatoes of course!
Maybe I work off of that….
I’m not a fan of mayo either- but I really like the (vegan) Earth Balance kind! You could also sub yogurt for the mayo. It’s really to mellow out the miso and add some creaminess.
YUM this looks fantastic! I may have to make this, soon!
Love a good sweet potato dish. I tried to make this spicy basil chicken I had a at a restaurant. It turned out okay. Lol.
YEA!!! I’m so glad you joined MMAZ again this week. This sounds so simple and I still have sweet potatoes in my fridge. I’ll be pinning this for later.
That is such a fun idea-the A to Z thing! I don’t like cold potato salad though. Yikes. But I bet your version would be yummy for someone who did
Next you’ll have to re-create those salty oat cookies! I live in DC and love them and it’s a big mystery around here how they make them. No one can figure it out apparently (:
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