Miso sweet potatoes are simply roasted in the oven and brushed with a glaze made of miso paste, water and sesame oil and finished off under the broiler for a delicious, caramelized and savoury side dish.
I always have sweet potatoes on hand. They are so delicious and versatile, and you can often find them on sale for $0.99 per pound. You can make a simple side dish like sweet potatoes on the barbecue or sauteed sweet potatoes with kale. You can also use them as the base of many weeknight dinners; sweet potato lentil curry is one of my go-to’s.
Why this recipe works
Look, sweet potatoes and miso are a terrific flavour pairing. So it’s a no brainer that miso glazed sweet potatoes are terrific. The sweetness of the sweet potatoes, the salty-savoury flavour of miso paste and the bitter notes of toasted sesame gives you an umami-packed side (that’s also vegan).
The key to success is to broil them once you’ve added the miso glaze. This is how they’ll get caramelized and delicious. This recipe is Japanese-inspired and also inspired by this recipe from Goop.
- Sweet potatoes, we’re looking for about medium-sized sweet potatoes. Make sure you pick some that are uniform in shape and size so they finishing cooking at the same time.
- Miso paste you’ll want to use a white miso which is milder in flavour than red. It’s a good all-purpose miso paste to keep on hand–it’s the same one I used in my miso salmon recipe. You can learn more about miso here.
- Toasted sesame oil pairs so well with miso and sweet potatoes.
- Warm water helps to loosen the texture of the glaze.
- Cayenne pepper is optional, but I always like to add a little bit of spice for balance.
- Scallions and sesame seeds are the final garnishes that add a burst of fresh flavour.
- Once your sweet potatoes have roasted in the oven, be sure to allow them to cool so you don’t burn your fingers.
- The recipe calls for two tablespoons of warm water, but if you need a little bit more to loosen the miso paste, start by adding one additional teaspoon at a time.
- Keep your eye on them when they are under the broiler as they can burn quickly, I find within three to five minutes they get nice and caramelized without burning.