The Best Miso Tahini Roasted Sweet Potatoes

0 Preheat the oven to 425 degrees(F).
1 Cut the sweet potatoes. Then, in a large mixing bowl, combine the olive oil, tahini, gingery miso sauce, rice wine vinegar, salt, sesame seeds, water and agave. Whisk to combine. 
2 Add the sweet potatoes to the bowl and then toss them in the sauce to thoroughly coat them. Then pour them on to a sheet pan that is sprayed with non-stick spray. 
3 Roast the sweet potatoes for about 15 minutes, then toss the sweet potatoes and then continue to roast them for 15 to 25 minutes or until the sweet potatoes are very tender and golden brown.
4 While the sweet potatoes roast, make the crispy rice. Stir 1 cup of cooked rice with the vegan yogurt. 
5 Melt the vegan butter in a non-stick skillet on medium high. Then add the rice stirred with the yogurt to the pan and smooth the rice out flat. Pressing it down. 
6 Pour the remaining 1 1/2 cups of cooked rice on top of that rice and press it down flat as well. Making a kind of large rice pancake.
7 Cover the rice and let it cook without touching it until the bottom and sides are starting to brown. You should be able to see it browning on the sides. Then you can check the bottom.
8 Flip the crispy rice over onto a plate.
9 Once the sweet potatoes are done, serve some of the crispy rice with sweet potatoes on top and more gingery miso sauce over the top**.