7 SWEET POTATO, GINGER, AND MISO STACKS (VEGAN) 3 large sweet potatoes, diced thin on a mandolin to fill a 9x9 baking dish 1 ¼ cup unsweetened oat milk (may not use all) 1/3 cup melted vegan unsalted butter 3/4 container white miso 1/8 cup maple syrup 3 tsp. white wine vinegar 1 x 3-inch knob of ginger, grated Kosher salt and black pepper to taste DIRECTIONS 1. Preheat oven to 375°F (190°C). Arrange sweet potatoes in a single layer in a 9x9-inch baking dish. 2. In a small saucepan, combine butter, maple syrup, and miso. Cook over medium heat, stirring until smooth. Stir in vinegar and ginger; remove from heat. 3. Pour miso butter in small amounts between layers, just enough to coat. Build up as many layers as you have potato slices. 4. Cook for 30 minutes, test doneness with a knife. It should insert easily but not feel mushy. Cook longer if needed. 5. Keep for 4 days in the fridge. Reheat and serve in rounds or squares. 6. Top each piece with slivered green onions and pomegranate seeds. Serve as an amuse-bouche or side dish. DAN’S RECIPE
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