Miso Sweet Potatoes

six baked sweet potato halves on a black cast iron skillet

Miso Sweet Potatoes are are a simple, but impressive side dish. Simply baked, they're bathed in a rich and salty miso glaze , with a touch of spice, and delicious caramelization. A perfect compliment to the creamy sweetness of the potatoes.

Course Side Dish

Cuisine Japanese, Vegetarian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 182kcal

Author Colleen Milne

Ingredients

4 small sweet potatoes or 2 medium
1 tablespoon miso paste
1 tablespoon coconut oil
1 tablespoon sriracha
1 tablespoon soy sauce low sodium
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon dried ginger
2 scallions sliced thinly
toasted sesame seeds for garnish

Instructions

Preheat oven to 400°
Scrub sweet potatoes a prick them all over with a fork.
Put sweet potatoes on a baking sheet or oven-safe skillet.
Bake for 40 minutes, or until fork-tender. (If using larger potatoes, baking time will be longer)
In a bowl, whisk together the miso paste, coconut oil, sriracha, soy sauce, honey, sesame oil, and ginger.
Remove sweet potatoes from the oven. Turn off the oven, and turn on the broiler to high.
Cut sweet potatoes in half lengthwise and return to the baking sheet, cut sides up.
Brush the miso mixture generously over each sweet potato half
Return the pan to the oven and broil until sweet potatoes begin to caramelize about 5 minutes.
Remove pan from the oven and top each sweet potato half with scallions and garnish with sesame seeds.

Notes

Sweet potato size. If you can find mini sweet potatoes like the ones I'm using here, you can roast them whole and just cut them in half. If you only have large sweet potatoes, you can peel and cut them into cubes or rounds. Spread them in a single layer on the baking sheet, and cut the cooking time to 30 minutes, or until fork tender, turning halfway through.
Glaze. If you add the miso glaze too soon, it will burn. Just brush it on for the last five minutes under the broiler.
Make ahead. You can make this recipe ahead. Just bake the sweet potatoes and mix up the miso glaze. When you are ready to use them, reheat the roasted sweet potatoes in a low oven, then slice, apply the miso glaze, and broil.
Sodium level. Miso paste is fairly high in sodium, so be sure to use a low sodium soy sauce for this recipe. White miso is less salty, and you can also find a low sodium miso paste.
Allergies. This recipe isn't suitable for soy allergies. Look for gluten-free miso if needed.
Storage. Store leftover miso glazed sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
To Freeze. Freeze the completely cooled miso sweet potatoes first on a parchment lined baking sheet until firm. Then pack them into a freezer container or re-sealable freezer bag. Freeze for up to three months. Thaw in the fridge overnight.

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