K-Crisps™ Roasted Sweet Potatoes
Active Time 15 mins
Servings 2-4
Difficulty 1/5

Ingredients

  • 2 orange sweet potatoes​
  • 2 tablespoons neutral oil, we used avocado​
  • Kosher Salt, to taste​
  • 4 ounces soft goat cheese, room temperature​
  • 2 tablespoons plain Greek yogurt (or labneh, for extra creaminess) + 2 Tbs more​
  • 2 teaspoons extra-virgin olive oil​
  • 1-2 teaspoons white miso paste, to taste​
  • Zest of 1 lemon​
  • 1 tablespoon fresh lemon juice​
  • Fine sea salt, to taste​
  • 2 tablespoons finely chopped chives​
  • 4 tablespoons Gimme Seaweed K-Crisps Sea Salt​
  • 2 tablespoons toasted, chopped pistachios​

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.​
  2. Cut each sweet potato in half, rub skin with oil and kosher salt, place skin-side up on prepared baking sheet, and roast for 30-60 minutes until soft and squishes easily when you squeeze the sides.​
  3. While potatoes roast, make the miso whipped goat cheese: combine goat cheese, Greek yogurt, olive oil, miso, lemon zest, lemon juice, and a pinch of salt in a food processor or medium bowl. Blend or whisk until smooth and fluffy. Taste and adjust miso if you want more umami depth.​
  4. Top potatoes with a ¼ cup portion of the miso whipped goat cheese. Garnish with chopped chives, toasted pistachios, and Gimme Seaweed K-Crisps Sea Salt. Enjoy! ​
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  • Package of Gimme K-Crisps Sea Salt Seaweed Topping with a bowl of noodles and chopsticks
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K-Crisps™ Seaweed Topping, Sea Salt

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