Miso-Glazed Grilled Sweet Potatoes
Tender sweet potatoes kissed with a smoky, savory miso glaze, then grilled to caramelized perfection. This dish balances creamy interiors with a punch of umami and a touch of sweetness, making it a comforting side or a satisfying main when paired with fiber-rich grains. A friendly guide to achieving glossy glaze and perfect grill marks every time.
Ingredients
- 4 medium sweet potatoes, peeled and cut into thick wedges
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp neutral oil for grilling (like canola or grapeseed)
- 1 tbsp toasted sesame seeds, for garnish
- 2 scallions thinly sliced, for garnish
- Pinch to taste salt
Instructions
- Preheat your grill or a grill pan over medium-high heat and lightly brush the grates with oil to prevent sticking.
- In a small bowl, whisk together the miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, and a pinch of salt until you have a smooth, glossy glaze.
- Parboil or microwave the potato wedges for 4–6 minutes until they are just tender but still hold their shape. This helps ensure the centers cook through without burning the glaze.
- Pat the wedges dry with a clean towel. Toss them with a little neutral oil and a pinch of salt to prevent sticking on the grill.
- Brush the miso glaze generously over all sides of the potato wedges. Let them sit for 2–3 minutes to absorb some flavor.
- Grill the wedges in a single layer, turning occasionally and brushing with more glaze, until the outsides are caramelized and slightly charred and the centers are tender, about 8–12 minutes total.
- Transfer to a platter. Drizzle with any remaining glaze, then sprinkle with toasted sesame seeds and sliced scallions.
- Serve warm as a side dish or as a hearty vegetarian main with a grain base like quinoa or brown rice.