Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Prick potatoes all over using the tines of a fork. Place potatoes on prepared baking sheet and roast until very soft, 45 to 60 minutes. Remove from oven and let cool slightly.
When potatoes are cool enough to handle, scoop out flesh and transfer to the bowl of a food processor; you should have about 1 1/2 cups flesh. Discard skins. Process sweet potato until smooth.
In a small bowl, whisk together miso, soy milk, and syrup. Add to bowl of food processor with sweet potatoes; process until well combined. Transfer to a medium saucepan and place over medium heat; cook, stirring, until potatoes are heated through. Season with salt and pepper and serve immediately.
Melt chocolate chips in a heavy stainless steel saucepan on very low heat.
Cream together the remaining ingredients in a mixing bowl or food processor.
Pour the melted chocolate chips over miso mixture and blend well. Cover and refrigerate 2 hours. Remove from refrigerator, scoop and roll mixture into balls and return to refrigerator.
To make chocolate glaze for truffles, melt together 2 Tbsp unsalted butter and ½ cup chocolate chips.
Dip truffles in glaze or pour glaze over truffles and refrigerate.
To serve, remove glazed truffles from refrigerator and roll in nuts, confectioners’ sugar, cocoa powder, etc. and serve.
Variations for Glaze: Add 1 – 2 Tbsp liqueur, or 2 Tbsp wasabi powder, or 1 Tbsp pureed ginger, or 1 -2 Tbsp minced chipotle peppers.
Miso Master Organic Sweet White Miso
Miso Master Organic Sweet White Miso is our sweetest, most delicate short-term miso. salt and soybeans. Miso Master Organic Sweet White Miso contains less sodium content than other miso. Delicious is dressings, sauces, dips and mixed with Miso Master long term miso for soups!
Preheat the oven to 375°. In a bowl, combine flour, baking powder, and baking soda and set aside.
Using a food processor or electric mixer, beat the butter and sugar for 3 minutes at medium speed. Add the beaten egg or egg substitute and mix until fluffy, about 2 minutes. Add the miso, chocolate chips, and chopped almonds, mixing until well combined. Next, gently mix in the flour mixture.
Form the dough into tablespoon-sized balls and arrange two inches apart on a baking sheet covered with a piece of baking parchment.
Bake for 10 minutes or until slightly golden.Allow to cool slightly and serve.