Miso-Maple Glazed Melting Sweet Potatoes
A warm, comforting side or centerpiece featuring tender melting sweet potatoes brushed with a glossy miso-maple glaze. The umami depth from white miso meets the caramel notes of maple, while a touch of butter or olive oil helps everything finish glossy and plush. Simple pantry ingredients, straightforward steps, and a big payoff in flavor make this dish perfect for weeknights and special occasions alike.
Ingredients
- 2 large sweet potatoes, scrubbed
- 2 tablespoons white miso paste
- 3 tablespoons pure maple syrup
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 tablespoon butter or neutral oil
- 1/4 teaspoon cracked black pepper
- to taste finishing salt (optional)
- 1 clove garlic, finely minced (optional for extra depth)
- 1 teaspoon sesame seeds or chopped scallions for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Slice the sweet potatoes into even 1/2-inch rounds or half-moon shapes so they cook evenly. If you prefer wedges, that works too.
- In a small bowl, whisk together miso, maple syrup, soy sauce, vinegar, butter (or oil), and garlic if using until smooth. This will be your glaze.
- Toss the potato slices with a little oil and a pinch of salt, then spread them in a single layer on the prepared sheet. Roast for 12–15 minutes, flipping once, until they’re just tender and starting to brown at the edges.
- Brush the warm potatoes generously with the miso-maple glaze. Return to the oven for 5–7 minutes, or until the glaze is glossy and caramelized in spots.
- Finish with a light sprinkle of pepper and optional finishing salt. Garnish with sesame seeds or sliced scallions if desired. Serve hot.