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Turn basic sweet potatoes into something special with this irresistible miso glaze. Japanese sweet potatoes end up super soft inside, get all caramelized outside, and suck up that delicious sweet-and-savory sauce. You’ll get tender bites with big flavor in every forkful!
I found this idea when I was tired of those marshmallow casseroles. Now, holidays aren’t the same without these “melting potatoes.” My crew begs for them every time, and I’ve caught guests sneaking extras when they think nobody’s looking.
Delicious Ingredients
- Flaky sea salt: Toss this on at the end for a pop of flavor and a bit of crunch
- Butter: Makes the sauce creamy and lets it stick to the spuds perfectly
- Maple syrup: Sweetens things up and balances the salty notes of miso
- White miso paste: Gives the glaze that deep, savory punch with hardly any work
- Avocado oil: Holds up to high heat and gets the outside of the potatoes nicely golden without burning
- Japanese sweet potatoes: These guys are firmer and sweeter than your classic orange ones—ideal for getting that caramelized finish
Amazing Step-by-Step Directions
- Dishing it Up:
- When they’re done, move the potatoes to your favorite plate. Pour whatever glaze is left in the pan over the top, scraping up those sticky bits for extra flavor. Add a good hit of flaky salt and serve it up hot.
- Roast to Finish:
- Pop your pan in the hot oven. After 15 minutes, use oven mitts to pull it out and spoon a little sauce over the potatoes. Slide it back in for another 5–10 minutes. They’re ready when a fork slides right in but they’re still holding together.
- Butter and Glaze Time:
- Turn the stove off, then drop in the butter and let it melt. Swirl it all around, then pour on the miso glaze. Use tongs to gently lift the potatoes so the sauce slips underneath each round. That way, every piece soaks up all the flavor.
- In the Pan:
- Start by pouring some avocado oil into your oven-safe skillet over medium-high. Wait for it to shimmer. Lay in the sweet potato slices in a single layer—don’t crowd ‘em. Let them cook without moving for 3–4 minutes, so they get nice and brown. Carefully flip and sear the other side for another 1–2 minutes.
- Miso Glaze Magic:
- Mix white miso paste and maple syrup together until smooth. Add water just a little at a time and keep whisking, so there aren’t any clumps. Taking it slow gives you a silky sauce every time.
- Sweet Potato Prep:
- Peel your Japanese sweet potatoes and slice them into rounds about 1 inch thick. Keeping the pieces the same size means everything cooks at the same speed for the best texture.
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White miso paste is my secret weapon here. It gives everything that deep, kind of mysterious savory taste everyone flips for. My brother-in-law, who swears he can’t stand sweet potatoes, managed three servings at Thanksgiving before asking what made them so crazy good.
Prep Ahead Like a Pro
If you want to stay ahead, sear the sweet potato slices first, then stash them in the fridge after they cool off. Make the glaze fresh when you’re ready to eat, then pick up with the oven step, giving them an extra 5 minutes since they’re cold. The sauce won't get quite as thick, but the taste is spot on.
Switch Things Up
If Japanese sweet potatoes aren’t around, orange ones will do—just expect them to be a bit softer. Skipping dairy? Use coconut or olive oil instead of butter. Want a bolder flavor? Try red miso, but use a quarter less so it doesn’t overpower everything. No maple syrup? Honey’s a solid backup, just expect a slight flavor shift.
How to Serve It
They’re awesome by themselves, but go great with grilled meats like pork or chicken. Toss some into a grain bowl, or plate smaller pieces as an appetizer with toasted sesame seeds on top. For a chill night, I like them next to a crisp salad with tangy dressing for a light, filling meal.
Story Behind It
This dish brings together Japanese flavors and Western comfort. Miso, a big Japanese staple, adds a deep savory vibe. Mixing it with sweet potatoes and maple syrup makes something fresh that celebrates both traditions—and trust me, it’s totally crave-worthy.
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Frequently Asked Questions
- → What type of sweet potatoes should I use?
Japanese sweet potatoes work great for this thanks to their creamy bite, but feel free to grab standard orange sweet potatoes—they’re good too.
- → Can I use a different oil?
Definitely! Go with whatever oil you like for high heat—try sunflower, grapeseed, or even olive oil instead of avocado oil.
- → What’s the role of miso paste in this dish?
The miso brings that punchy umami vibe that makes the sweet potatoes and maple really pop together.
- → How do I prevent the glaze from burning?
Don’t crank up the heat too high while searing. Keep the temp in check and watch that pan so your miso and glaze don’t get scorched.
- → Can this dish be made vegan?
For sure! Just swap in plant-based butter instead of regular so everything stays fully vegan.
- → How do I know the sweet potatoes are done baking?
Stick a fork in—if they’re soft all the way through and soaked with glaze, they’re good! Usually it takes around 20 or 25 minutes in the oven.