Miso-Maple Glazed Sweet Potatoes
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.
Servings: 6
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
Serving: 1cup | Calories: 260kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Sodium: 698mg | Fiber: 5g | Sugar: 13g