Miso glazed melting sweet potatoes are a warm and tasty dish! They are soft, sweet, and have a lovely umami flavor from the miso. It’s a perfect mix of sweet and savory!
These potatoes practically melt in your mouth, and who can resist that? I love serving them at family dinners—everyone goes back for seconds! They’re easy to make and full of surprises!
Key Ingredients & Substitutions
Sweet Potatoes: They are the star of this dish! Look for medium-sized ones that feel heavy for their size. If you can’t find sweet potatoes, you can use butternut squash or regular potatoes, but the flavor will change a bit.
Miso Paste: White or yellow miso is best for a sweeter, milder flavor. If you’re sensitive to soy, you can also try chickpea miso or just skip it and use a bit more maple syrup for sweetness.
Maple Syrup: This adds sweetness and helps with caramelization. You can swap it with honey or agave syrup if that suits your dietary needs.
Butter: Unsalted butter gives a rich flavor, but you can substitute with olive oil or coconut oil to make it dairy-free.
Soy Sauce: Regular soy sauce works great, but for a gluten-free option, use tamari. Coconut aminos can also provide a similar flavor without soy.
How Do I Get the Sweet Potatoes Just Right?
The key to perfect sweet potatoes is cooking them just enough before roasting. Here’s how:
- Peel and slice the sweet potatoes into 1.5-inch rounds for even cooking.
- Boil them for about 10 minutes until they are tender but not mushy. This gives you that lovely melt-in-your-mouth texture while roasting.
- Let them cool slightly after draining to avoid them breaking apart when adding the glaze.
Make sure to flip them halfway through roasting. This ensures they cook evenly and caramelize beautifully on both sides!
How to Make Miso Glazed Melting Sweet Potatoes?
Ingredients You’ll Need:
For The Sweet Potatoes:
- 4 medium sweet potatoes
For The Miso Glaze:
- 2 tablespoons miso paste (preferably white or yellow)
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter, melted
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
For Garnish:
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook and roast the sweet potatoes. Altogether, you will need about 40 minutes from start to finish. It’s a quick and tasty option for a side dish or vegetarian main course!
Step-by-Step Instructions:
1. Preheat and Prepare the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). While it’s heating, peel the sweet potatoes and slice them into rounds that are about 1.5 inches thick. Try to make the slices as uniform as possible; this helps them cook evenly.
2. Cook the Sweet Potatoes:
Next, place your sweet potato rounds in a pot and cover them with water. Bring the water to a boil and let the sweet potatoes cook for approximately 10 minutes. We want them to be just tender but not fully cooked. Once they are ready, drain them and let them cool for a few minutes.
3. Make the Miso Glaze:
While the sweet potatoes cool, grab a small bowl and whisk together the miso paste, maple syrup, melted butter, soy sauce, rice vinegar, sesame oil, salt, and black pepper. Mix until everything is smooth and well combined.
4. Arrange and Glaze:
Now it’s time to prepare your baking sheet! Line it with parchment paper and arrange the cooked sweet potato rounds on it. Brush the miso glaze generously over the tops of each round, coating them well.
5. Roast to Perfection:
Place the baking sheet in your preheated oven and roast for about 20-25 minutes. Be sure to flip the sweet potatoes halfway through to ensure they cook evenly. You’re looking for caramelized and golden-brown tops!
6. Final Touches and Serving:
Once they’re done roasting, carefully remove the sweet potatoes from the oven and let them cool for a few minutes. If you like, sprinkle some sesame seeds and chopped green onions on top for a tasty finish. Serve these warm and enjoy your delicious Miso Glazed Melting Sweet Potatoes!
Can I Use Different Types of Sweet Potatoes?
Absolutely! While you can use any variety of sweet potato, like purple or orange-fleshed, keep in mind that the sweetness and texture might vary slightly. Orange-fleshed sweet potatoes are sweeter, while purple ones have a more earthy tone.
What Can I Use Instead of Miso Paste?
If you don’t have miso paste on hand, you can substitute it with tahini for a nutty flavor or soy sauce for a similar umami taste. Mix 1 tablespoon of tahini or soy sauce with a little extra maple syrup to balance the flavors. Keep the overall consistency in mind!
How Should I Store Leftovers?
Store any leftover sweet potatoes in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) until warmed through, which helps retain their texture.
Can I Make the Miso Glaze Ahead of Time?
Yes, the miso glaze can be made up to 3 days in advance. Just store it in an airtight container in the fridge. Give it a good stir before using, as it may thicken a bit while sitting!
