Miso Glazed Sweet Potato
This dish combines the earthy sweetness of roasted sweet potatoes with the rich, savory notes of miso, creating a delightful and healthy side option for any meal.
Ingredients
Main Ingredients
- 4 medium sweet potatoes Select firm and unblemished sweet potatoes for the best texture.
- 3 tablespoons white miso paste Can be substituted with red or brown miso for different flavors.
- 2 tablespoons maple syrup Adjust according to sweetness preference.
- 2 tablespoons olive oil Extra virgin olive oil can be used for enhanced flavor.
- 1 tablespoon rice vinegar Provides acidity to balance the flavors.
- 1 teaspoon sesame oil Adds rich flavor; can adjust for taste.
- 2 stalks green onions Thinly sliced for garnish.
- to taste sesame seeds For garnish.
- to taste salt and pepper
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and peel the sweet potatoes, then cut them into bite-sized cubes.
- In a small bowl, mix the miso paste, maple syrup, olive oil, rice vinegar, sesame oil, salt, and pepper to create a marinade.
- Place sweet potato cubes in a large bowl and pour the marinade over them. Toss well to coat.
Cooking
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- Remove from the oven and sprinkle with sliced green onions and sesame seeds before serving.
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Notes
Store cooled sweet potatoes in an airtight container in the refrigerator for 3-5 days. Reheat in oven or microwave. Can freeze for up to three months.