This miso sweet potato recipe makes for a delicious yet versatile vegan side dish that’s perfect for enhancing any meal. Blending the robust umami of aged miso with the natural sweetness of maple syrup and roasted sweet potatoes creates a harmonious balance of sweet and savory flavors. Steamed to fluffy perfection and finished with a caramelized maple miso glaze, this dish offers a delightful contrast of a crispy exterior with a tender, creamy center. Whether served with a bowl of rice and miso soup or alongside a roast leg of lamb, it’s sure to impress with its bold flavors and textures.
Why This Recipe Works
- Steaming the sweet potatoes first ensures they are moist and fluffy inside, while the final bake in a hot oven creates a crispy, caramelized crust.
- The nutty umami of aged miso pairs beautifully with the natural sweetness of these Japanese sweet potatoes and maple syrup.
- By making the glaze relatively thick, it can be spread on top of the sweet potatoes to form a beautiful caramelized top without burning to the pan.
Ingredients
- Japanese Sweet Potatoes – Naturally sweet and starchy, these potatoes have a rich, earthy flavor that pairs beautifully with the miso glaze. The vibrant red skins are beautiful and loaded with a burst of nutrients like fiber and polyphenols, so don’t peel them.
- Organic Miso 3-Year Aged – This aged miso adds a rich, nutty flavor and complex umami to the dish. Red or white miso paste can also be used as milder alternatives.
- Maple Syrup – Enhances the sweetness of the sweet potatoes while complementing the savory notes of the miso. Honey or agave syrup will work as substitutes.
How to Make Miso Sweet Potatoes
Begin by scrubbing the Japanese sweet potatoes to clean the skin thoroughly. Trim off the ends and slice them into thick, even rounds. This ensures uniform cooking and allows the glaze to adhere beautifully to the surface.
To make the glaze, combine the miso and maple syrup in a small bowl, stirring until you achieve a smooth, thick consistency.
Next, heat the vegetable oil in an oven-safe skillet over medium-high heat. Arrange the rounds in a single layer. Allow them to brown on one side before flipping to brown the other (about 2 minutes per side). When the potato rounds are evenly browned, carefully pour water into the skillet. To avoid splattering, use the lid as a shield and cover the pan immediately. Lower the heat and steam until tender; the cooking time will depend on how thick you slice them. Start preheating your oven to 465°F (240°C).
When the potatoes are fork-tender, uncover the skillet and drain any remaining water. Slather the miso mixture over the tops of the sweet potatoes, ensuring even coverage, but avoid letting it spill onto the pan.
Transfer the skillet to the preheated oven and bake until the tops are bubbly and caramelized (about six to eight minutes). Keep an eye on it towards the end, as the glaze will burn easily.
Serving Suggestions
These miso-glazed sweet potatoes are a delicious side dish straight out of the oven, but they can also be served at room temperature, which makes them a great addition to bento box lunches. For some variation, try topping them with a sprinkle of black sesame seeds, a pat of fresh ginger, some chopped green onions, or a drizzle of toasted sesame oil.
Ingredients
- 500 grams Japanese sweet potatoes
- 3 tablespoons Organic Miso 3 Year Aged
- 1 tablespoon maple syrup
- 1 tablespoon vegetable oil
- 2/3 cup water
Instructions
- Scrub 500 grams Japanese sweet potatoes to clean the skin. Trim off the ends and cut into 1-inch (2.5cm) thick rounds.
- Stir 3 tablespoons Organic Miso 3 Year Aged and1 tablespoon maple syrup together to form a thick glaze.
- Heat 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat and add the potatoes. Let them brown on one side before flipping them over and browning the other side (about 2 minutes on each side).
- When they're golden brown on both sides, use the lid as a shield above the pan and add 2/3 cup water. Cover the skillet immediately and let the sweet potatoes steam for 10-12 minutes over medium heat until tender enough to pierce them easily with a fork. Flip them over once in the middle and add more water if needed.
- Preheat the oven to 465°F (240°C).
- When the sweet potatoes are tender, remove the lid and drain any remaining water. Spread the miso glaze onto the tops of each round.
- Place the skillet in the oven and bake for 6-8 minutes or until the glaze has caramelized and formed a golden brown crust.
