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.
