Cheesy Miso Sweet Potato Toasts with Greens
Cheesy Miso Sweet Potato Toasts with Greens
Ingreadient
- 3 large sweet potatoes
- 4 tbsp white miso
- 4 tbsp butter
- 2 cups shredded white cheddar
- 4 cups chopped kale
- 4 cups spinach
- 1 tbsp olive oil
- 1 scallion
- 1 lemon
Direction
- Slice sweet potatoes in 1/4 inch slices.
- Place 4 tbsp butter in a large microwave-safe mixing bowl. Microwave at 10 second intervals until melted. Alternatively, gently heat the butter in a small saucepan on medium-low heat until melted.
- Whisk together 4 tbsp white miso paste. Add sweet potato slices and mix to coat.
- Air Fry sweet potatoes at 400°F for 9 Minutes, or until golden, careful to not overlap in the fryer basket. Fry in batches if necessary.
- Sprinkle shredded white cheddar on all cooked sweet potatoes. Broil at 450°F for 2 Minutes. Set aside.
- Meanwhile, in a large mixing bowl, mix 4 cups copped kale and 4 cups spinach with 1 tbsp olive oil. Air Fry at 350°F for 5 Minutes, or until wilted and slightly crispy.
- Thinly slice 1 scallion. Top each cheesy sweet potato with wilted greens and scallions. Serve with lemon wedges.
