Go Back

Miso Sweet Potatoes

Miso Sweet Potatoes are a delightful fusion of sweet potatoes roasted to perfection and infused with the rich umami flavor of miso, creating a unique and comforting dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Fusion, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 small small sweet potatoes (or 2 medium) Choose firm sweet potatoes for the best flavor.
  • 1 tbsp miso paste Opt for a high-quality, organic miso for superior flavor and probiotics.
  • 1 tbsp coconut oil (melted) Substitute with olive oil or butter if you prefer.
  • 1 tbsp sriracha Adjust for heat preference or use another hot sauce.
  • 1 tbsp low-sodium soy sauce Gluten-free alternatives are available.
  • 1 tbsp honey Maple syrup works as a great vegan substitute.
  • 1 tsp sesame oil Adds a nutty undertone.
  • 1 tsp dried ginger Fresh ginger can be used for a stronger flavor.
  • 2 scallions (sliced thinly) Green onions make for a fresh garnish.
  • Toasted sesame seeds (for garnish) Optional but adds a lovely crunch.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 400°F (200°C) to get it nice and toasty for roasting.
  2. Prep the Sweet Potatoes: Scrub the sweet potatoes under running water and prick them all over with a fork.
Baking
  1. Bake: Place the sweet potatoes on a baking sheet or in an oven-safe skillet. Bake for about 40 minutes, or until fork-tender.
  2. If you’re using larger sweet potatoes, you might need an additional 10 minutes.
Glazing
  1. Make the Miso Mixture: As the sweet potatoes bake, whisk together the miso paste, melted coconut oil, sriracha, soy sauce, honey, sesame oil, and ginger in a medium bowl until smooth.
  2. Broil: Once the potatoes are fork-tender, turn off the oven and switch on the broiler to high. Cut each sweet potato in half lengthwise and return them to the baking sheet.
  3. Glaze the Sweet Potatoes: Generously brush the miso mixture over each sweet potato half.
  4. Caramelize: Return the pan to the oven and broil for about 5 minutes, or until the tops are visibly caramelized and bubbling.
Serving
  1. Finish: Remove from the oven and sprinkle with sliced scallions and toasted sesame seeds before serving.

Notes

Ensure the coconut oil is melted and not solid. You can let it warm up to room temperature for easier mixing. Leftovers can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months. You can bake the sweet potatoes ahead of time, leaving just the broiling step for when you’re ready to serve.