Miso Glazed Sweet Potatoes
Tender Japanese sweet potatoes caramelized with a sweet and salty maple miso glaze. Easy to prepare, oven-baked, and perfect as a flavorful side dish for any meal.
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.