Miso roasted sweet potatoes are simply baked in the oven and brushed with a glaze made of miso paste, water and sesame oil and caramelized under the broiler.
As a naturally curious person, one thing that is really important to me is to feel like I’m always learning. Since I graduated university and have stopped being in a school environment where learning is literally your job, I’ve had to take this into my own hands. While there definitely a few things I don’t miss about school, I really do miss learning all that fascinating/random/bizarre content that you learn knowing that you’ll likely never use it again. (Like that ‘history of jazz’ class I took during my senior year).
I feel like developing recipes and running a blog means that you are always learning. On the food side of things, I’m learning new cooking techniques, flavour pairings and reactions. Like this recipe, sweet potatoes and miso are a classic flavour pairing, as is sesame and miso paste, but when you combine all of them together, the sweetness of the sweet potatoes with the salty-savoury flavour of miso paste pairs perfectly with the bitter notes of toasted sesame oil. I also added a little cayenne for a tiny bit of a kick.
How to make miso glazed sweet potatoes
These miso roasted sweet potatoes start by making baked sweet potatoes in the oven at 400F for about 45 minutes. The potatoes are then sliced open and brushed with a miso glaze which caramelizes under the broiler for optimal flavour.
This recipe was inspired by a sweet potato recipe from Goop that I tried when I was doing a bit of a reset a couple of years ago. I took the caramelized miso and sweet potato pairing and amplified it with additional asian flavours.
How to make the best miso glaze
I love miso for its umami. This recipe for miso glaze is something that you could use on so many other ingredients–salmon in particular would be delicious. This glaze is a combination of white miso paste, water, sesame and cayenne pepper. It’s a balance of sweet, savoury and spicy.
What kind of miso paste should I use?
You’ll mostly find, white, red or yellow miso paste in grocery stores. This recipe uses yellow miso, which has a mild, earthy flavour and is a good all-purpose miso paste to keep on hand. White miso is a milder and sweeter style of miso. Red miso has been fermented for a longer period of time, which means that it has a deeper (and saltier) flavour.
Miso Roasted Sweet Potatoes
- 4 medium sweet potatoes, scrubbed and pierced all over with a fork
- 2 tbsp yellow miso paste
- 2 tbsp warm water
- 1 tsp sesame oil
- 1/4 tsp cayenne pepper
- 1 green onion, thinly sliced
- sesame seeds, optional for serving
- Preheat oven to 400F. Place sweet potatoes on a baking sheet and bake in the centre of the oven until soft, about 40-45 minutes.
- Remove from oven and allow to rest until cool enough to handle. Meanwhile, whisk miso with water, sesame oil and cayenne pepper in a small bowl.
- Split sweet potatoes lengthwise and return to baking sheet. Evenly spread the miso mixture on the cut side of each sweet potato. Turn on the broiler, and broil sweet potatoes for another 3-5 minutes or until miso has begun to caramelize, watching carefully to avoid burning.
- Sprinkle with sesame seeds and green onion.
Let me know if you give these miso roasted sweet potatoes a try in the comments below.