Miso Glazed Sweet Potatoes (Print Version)
# Ingredients:
01 -
1/2 cup water
02 -
2 tbsp butter (choose dairy-free if needed)
03 -
Flaky sea salt to sprinkle on before serving
04 -
2 tbsp white miso paste
05 -
1 tbsp maple syrup
06 -
1 tbsp avocado or another oil for high heat
07 -
1.5 lbs Japanese sweet potatoes, peeled
# Instructions:
01 -
Heat your oven to 400°F.
02 -
Chop the peeled sweet potatoes into 1-inch slices. Try to keep them even so they cook the same.
03 -
In a small bowl, stir the miso and maple syrup well. Add water slowly, mixing until everything smooths out. Set aside until needed.
04 -
Warm up a sturdy, oven-friendly skillet on medium-high heat. Add the oil. Once hot, arrange sweet potato rounds in a single layer. Sear them for about 3–4 minutes until golden. Flip carefully with tongs and give the other side 1–2 minutes of searing time.
05 -
Turn off the stove and toss in the butter. Swirl the pan, letting it melt, then pour in the miso mixture. Move the potatoes around so they soak up the mix. Put your skillet in the preheated oven.
06 -
Let them bake for 15 minutes. Using mitts, tilt the pan and scoop up the sauce to spoon over the potatoes. Pop them back in the oven for another 5–10 minutes until soft when poked with a fork.
07 -
Move the sweet potatoes to a dish and drizzle any leftover sauce on top. Scrape up any browned bits from the pan too. Sprinkle sea salt right before serving.