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If you’ve been looking or a new way to elevate sweet potatoes, these Miso-Maple Glazed Sweet Potatoes are the perfect alchemy of savory, sweet, and umami. A restaurant-quality side that’s easy to make, wildly flavorful, and impressive enough for entertaining.
Table of Contents
Why You’ll Love these Miso Sweet Potatoes
- Low-effort + big flavor payoff. The miso-maple glaze transforms the humble sweet potato into something truly restaurant-worthy. (Similar to these Mashed Sweet Potatoes with Miso Butter.)
- Versatile. This elevated side dish pairs well with just about anything–salmon, roasted chicken, tofu, pork, grain bowls, or holiday mains.
- Holiday-worthy. Switch up your classic sweet potato casserole for this fabulous twist. Even the sweet potato skeptics will go in for seconds! (Just as they do for these Maple-Pecan Roasted Sweet Potatoes!)
- Vibrant toppings. The mix of cilantro, scallions, and sesame seeds creates a bright, textured topping to elevate each bite. Beautiful to look at and even better to eat!
I love using sweet potato wedges in this recipe, which have a wide surface area for absorbing maximum sauce.
The buttery sauce includes red miso paste, maple syrup, sherry vinegar, chili, and orange zest for the perfect balance of brightness, umami, and heat.
The combination creates layers of flavor you wouldn’t expect from such a humble root vegetable.
For more swoon-worthy sweet potato recipes, check out these Lentil-Stuffed Sweet Potatoes, Sweet Potato Lentil Salad, or Kale and Sweet Potato Salad next.
The Ingredients
- Sweet potatoes: I suggest slicing the sweet potatoes lengthwise into wedges to maximize caramelize and crisp up the edges.
- Butter: Adds richness to the miso glaze, while helping it cling to the potatoes. To make the recipe dairy-free, use a vegan butter alternative.
- Miso paste: Red miso paste brings deeply savory qualities to the sauce. Alternatively, you can use white miso paste, which is slightly more mild and sweet.
- Vinegar: I love using sherry vinegar to brighten the glaze and round out the richness. (Rice vinegar also works!)
- Maple syrup: The sweetness of maple syrup balances the salty miso paste and creates a glossy, sticky coating.
- Orange: I use both the orange zest and juice (from 1 naval orange) for a double installment of bright, citrus-y flavor.
- Chili: A pinch of chili flakes adds a little heat to balance the natural sweetness of the potatoes.
- Cilantro + Scallions: Fresh herb notes adds a pop of brightness and vibrancy.
- Sesame seeds: Toasted sesame seeds add texture and nuttiness
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare potatoes. Cut potatoes into wedges lengthwise. Toss with oil, salt, and pepper, making sure to evenly coat. Place potatoes on a baking sheet and roast at 400ºF until tender.
Step 2: Prepare miso glaze. Place butter, syrup, miso, vinegar, zest, and chili flakes in a small bowl and mash together with a fork.
Step 3: Melt miso mixture in a large non-stick skillet over medium heat. Whisk mixture until smooth and starting to bubble.
Step 4: Add potatoes and toss gently to coat. Cook 1 minute to meld flavors.
Step 5: Transfer to a serving platter and top with cilantro, scallions, and sesame seeds.
Recipe Variations
- Add a creamy element. A drizzle of orange-maple tahini will add richness and a creamy element to tie all of the components together. Simply mix tahini with fresh orange juice and a light drizzle of maple syrup, whisking until smooth.
- Make spicy. The chili flakes add a great dose of spice, however you can also add 1 to 2 teaspoons of gochujang to the sauce for a fermented chili note.
- Use a different vinegar. Feel free to swap the sherry vinegar for rice vinegar, which will lend a similar level of acidity.
- Make vegan. Swap the butter for your favorite brand of vegan butter.
- Add chickpeas. Add 1 can of drained and rinsed chickpeas to the pan of baked sweet potatoes to add protein and extra fiber.
Serving Suggestions
- Salmon. I love serving these miso sweet potatoes alongside a succulent piece of salmon. I suggest this Orange-Maple Glazed Salmon, Miso-Maple Salmon, or Sesame Crusted Salmon.
- Tofu. The Asian-inspired flavors pair especially well with some of my tofu dishes. Especially this reader-favorite Black Pepper Tofu and Gochujang Tofu.
- Salad. A hearty salad also pairs beautifully with the sweet potatoes if you’re going for a lighter, more veggie-packed meal. I recommend this Rice Noodle Salad, Chopped Asian Salad, or Chicken Cashew Salad (personal favorite!).
How to Store and Reheat
- To Store. Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- To Reheat. For the best texture, I suggest rewarming the sweet potatoes in a 400ºF oven for 8 to 10 minutes. Alternatively, you can reheat in the air fryer at 375ºF for 5 to 6 minutes for a crisper texture. In a pinch, you can also rewarm the miso sweet potatoes in the oven, however it will soften the texture.
More Sweet Potato Recipes to Try
Sweet Potato Burrito Bowls
Slow Cooker Sweet Potato Black Bean Chili
Sweet Potato Kale Salad with Almond Butter Dressing
Harissa-Roasted Sweet Potato Power Salad
If you give these Miso-Maple Glazed Sweet Potatoes a try, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.
Miso-Maple Glazed Sweet Potatoes
Equipment
- Large baking sheet
- Large non-stick skillet
Ingredients
- 3 medium sweet potatoes (about 2 to 2 1/2 lbs.)
- 3 Tbsp. extra-virgin olive oil (or avocado oil)
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 2 Tbsp. butter, softened
- 2 Tbsp. maple syrup
- 1 1/2 Tbsp. red miso
- 1 1/2 Tbsp. sherry vinegar (sub rice vinegar)
- 2 tsp. grated orange zest plus 1 Tbsp. fresh orange juice (from 1 naval orange)
- 1/2 tsp. red chili flakes
- 1/2 cup torn or coarsely chopped fresh cilantro leaves
- 3 Tbsp. thinly sliced scallions
- 1 1/2 Tbsp. toasted sesame seeds
Instructions
- Preheat oven to 400ºF.Slice sweet potatoes into wedges lengthwise. Place on a large rimmed baking sheet and toss with olive oil, salt, and black pepper, making sure to evenly coat.Spread in an even later and roast for 25 to 30 minutes, turning once midway through, until tender.
- Meanwhile, place butter, maple syrup, miso paste, vinegar, orange zest and juice, and chili flakes in a small bowl and mash together with a fork to break up miso.
- Once the potatoes are roasted, transfer miso mixture to large non-stick skillet and warm over medium heat, stirring until smooth and starting to bubble. Add roasted sweet potatoes to pan and gently toss to coat. Cook 2 more minutes, allowing the flavors to meld and miso mixture to glaze potatoes.Empty out onto a serving platter and scatter cilantro, scallions, and sesame seeds overtop.
Notes
- If you don’t have a nonstick skillet large enough to toss all of the potatoes, you can just melt and whisk the miso butter in a small saucepan until smooth and toss it with the potatoes in a large mixing bowl.
- These potatoes are fantastic with salmon, tofu, pork, or any hearty winter salad.
- To Store. Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- To Reheat. For the best texture, I suggest rewarming the sweet potatoes in a 400ºF oven for 8 to 10 minutes. Alternatively, you can reheat in the air fryer at 375ºF for 5 to 6 minutes for a crisper texture. In a pinch, you can also rewarm the miso sweet potatoes in the oven, however it will soften the texture.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
