Miso Sweet Potato Bites

Ingredients

courtesy from  http://www.thekitchn.com

2 pounds unpeeled sweet potatoes (for the most attractive presentation, select sweet potatoes that are fairly uniform in diameter and shape)
Oil for baking sheet
1/4 cup vegan mayonnaise (can substitute regular mayonnaise)
2 tablespoons gluten-free white miso
2 tablespoons tahini
1 teaspoon lemon juice
1/2 teaspoon grated ginger
Small pinch of cayenne pepper
4 scallions, green parts only, thinly sliced on the diagonal
1 tablespoon toasted sesame seeds (preferably black for contrast)

Directions

Preheat oven to 400°F and lightly oil a baking sheet. Slice the sweet potatoes into 1/2-inch-thick rounds and place in a single layer on the baking sheet. Bake for about 30 minutes until the potatoes are brown on the bottom and tender but not mushy.

To make the spread, whisk together the mayonnaise, miso, tahini, lemon juice, ginger, and cayenne. Taste and adjust any ingredients as desired.

To serve, spread the miso mixture on top of warm (not hot) or room temperature sweet potato rounds. Garnish with scallions and sesame seeds.