Cheesy Miso Sweet Potato Toasts with Greens

By: Instant Culinary Team

Cheesy Miso Sweet Potato Toasts with Greens
cuisine icon Cuisine
Asian
cuisine icon Course
Appetizer, Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
45 Minutes
cuisine icon Diet
Halal, Kosher, Vegetarian
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
45 minutes, 6-8 servings, air fry, appetizer, asian, butter, chopped kale, cook 30 min, dinner, halal, kosher, large sweet potatoes, lemon, lunch, medium, olive oil, prep 15 min, scallion, shredded white cheddar, spinach, vegetarian, vortex air fryer, vortex air fryer oven, white miso

prep icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon Servings
6-8 Servings
Ingredients
  • 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
Instructions
  • 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.
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