Nothing beats the comforting warmth of caramelized sweet potatoes enriched with a glaze that’s sweet, salty, and packed with umami. These Miso Glazed Melting Sweet Potatoes boast tender, melt-in-your-mouth rounds coated in a luscious maple miso sauce that’s simple to prepare and irresistibly flavorful.
Perfect as a side dish for weeknight dinners or a special holiday meal, this recipe is both approachable and elegant. The balance of the white miso paste and maple syrup infuses the potatoes with a depth of flavor you won’t soon forget.
- Delicate sweetness pairs beautifully with savory miso for a unique flavor profile.
- Simple ingredients come together effortlessly for a gourmet-style side dish.
- Oven-baked and skillet-seared method delivers caramelized edges with tender interiors.
- Perfect for vegetarian and vegan adaptations using plant-based butter.
Ingredients
- Japanese sweet potatoes (1.5 lbs): Peeling these starchy, sweet tubers creates tender rounds that caramelize beautifully when cooked.
- Avocado oil (1 tbsp): A heat-tolerant oil that helps sear the sweet potatoes without burning or smoking.
- White miso paste (2 tbsp): Adds a savory, umami depth integral to the glaze’s sweet and salty balance.
- Maple syrup (1 tbsp): Natural sweetener that complements miso and enables caramelization on the potatoes.
- Water (1/2 cup): Used to smooth out the miso mixture for even glazing without clumps.
- Butter (2 tbsp): Either dairy or non-dairy butter, melts into the sweet potatoes to enrich flavor and texture.
- Flaky sea salt: Sprinkled at the end to enhance all flavors and add a slight crunch.
Instructions
- Preheat Oven and Prepare Sweet Potatoes
-
Start by preheating your oven to 400° F for even roasting. Peel and slice the Japanese sweet potatoes into roughly 1-inch thick rounds to ensure consistent cooking and perfect caramelization during searing and baking.
- Prepare the Miso Maple Glaze
-
In a small bowl, whisk together the white miso paste and maple syrup until smooth. Gradually add water to loosen the mixture, preventing lumps for a smooth, glossy glaze that will coat the sweet potatoes evenly.
- Sear the Sweet Potatoes
-
Heat an oven-safe skillet over medium-high heat and add avocado oil. When shimmering, sear the sweet potato rounds in a single layer for 3-4 minutes until a golden-brown crust forms. Flip and sear the other side for 1-2 minutes to lock in flavor and color.
- Add Butter and Glaze, then Transfer to Oven
-
Turn off the heat and add butter to the hot skillet, swirling until melted. Pour the miso maple glaze over the potatoes, lifting each round so the sauce coats all surfaces and seeps underneath. Transfer the skillet into the preheated oven for even baking and caramelization.
- Baste and Bake Until Tender
-
After 15 minutes, carefully tilt the pan and spoon the sauce over the sweet potatoes to baste them, intensifying the flavor and glossiness. Return to the oven and bake an additional 5-10 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape.
- Serve with Flaky Sea Salt
-
Transfer the sweet potatoes to a serving plate, spoon the remaining caramelized sauce over the top, scraping up all the flavorful bits from the pan. Finish with a generous pinch of flaky sea salt for a perfect contrast of salty crunch against sweet softness.
- Japanese sweet potatoes differ from regular sweet potatoes by being firmer with a drier texture that beautifully holds shape when baked.
- Using an oven-safe skillet saves time and mess by allowing seamless transition from stovetop to oven.
- Adjust maple syrup quantity depending on your sweetness preference, but maintain balance with miso.
Storage Tips
Store leftover glazed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve texture and flavor, avoiding microwaving which can make them soggy.
Serving Suggestions
Serve these sweet potatoes alongside grilled meats, roasted vegetables, or as a standout vegetarian side. Garnish with toasted sesame seeds or chopped fresh herbs like parsley or chives to add color and fresh flavor.
- For extra caramelization, finish the dish under a broiler for 1-2 minutes, watching carefully to avoid burning.
- White miso paste is milder and sweeter than other miso types, making it ideal for glazes without overpowering sweetness.
- Use tongs or a thin spatula to gently lift each sweet potato slice during glazing to ensure sauce coverage underneath, enhancing flavor infusion.
FAQs
- Can I use other types of sweet potatoes?
-
Yes, but Japanese sweet potatoes work best due to their firm texture and natural sweetness. Other varieties might become mushy or not caramelize as well.
- Is it possible to make this recipe vegan?
-
Absolutely! Substitute the butter with a plant-based alternative, such as vegan margarine or coconut oil, to keep it vegan-friendly.
- Can I prepare this recipe without an oven-safe skillet?
-
Yes, you can sear the potatoes in a regular skillet, then transfer them to a baking dish to bake and glaze in the oven.
- How can I store leftovers?
-
Place leftovers in an airtight container in the fridge for up to 3 days. Reheat using a skillet or oven for best texture retention.
- Can I use other sweeteners instead of maple syrup?
-
Honey or agave syrup can be alternatives, but maple syrup’s flavor complements miso best for this recipe.
- What oil can I use if I don’t have avocado oil?
-
Other heat-tolerant oils like grapeseed, sunflower, or light olive oil can work well for searing without burning.
- Why is it important to baste the sweet potatoes during baking?
-
Basting ensures the potatoes absorb the glaze evenly, staying moist and flavorful while developing a beautiful glossy finish.
Miso Glazed Sweet Potatoes
Equipment
- 1 oven-safe skillet heavy bottomed
- 1 small bowl
- 1 tongs
Ingredients
- 1.5 lbs Japanese sweet potatoes peeled
- 1 tbsp avocado oil or other heat-tolerant oil
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1/2 cup water
- 2 tbsp butter regular or non-dairy
- Flaky sea salt for serving
Instructions
- Preheat the oven to 400° F.
- Slice the peeled sweet potatoes into roughly 1-inch thick rounds.
- In a small bowl, whisk together white miso paste and maple syrup; gradually add water until the mixture is smooth and free of clumps.
- Heat a heavy bottomed, oven-safe skillet over medium-high heat and add avocado oil.
- When the oil is shimmering, sear sweet potato rounds in a single layer for 3-4 minutes until browned.
- Flip the sweet potatoes with tongs and sear an additional 1-2 minutes on the other side.
- Turn off the heat; add butter to the skillet and swirl to melt it.
- Pour the miso mixture over the sweet potatoes, lifting each piece to coat underneath.
- Transfer the skillet to the oven and bake for 15 minutes.
- Remove from oven, use a spoon and oven mitts to baste the potatoes with sauce, then return to bake for another 5-10 minutes until tender.
- Transfer sweet potatoes to a serving plate, pour remaining sauce over, scrape up caramelized bits, and sprinkle with flaky sea salt before serving.
Notes
- Use regular or non-dairy butter to suit dietary preferences.
- Ensure sweet potato slices are uniform for even cooking.
- Store leftovers refrigerated and reheat gently to maintain glaze.
