These Miso Glazed Melting Sweet Potatoes are the most delicious side dish! The rich and creamy texture of white Japanese sweet potatoes pairs perfectly with a sweet and salty maple miso glaze. Only 5 ingredients and so easy to make!

Ingredients in Melting Japanese Sweet Potatoes

These Miso Glazed Melting Sweet Potatoes require just FIVE simple ingredients that you probably already have in your pantry!

• Japanese sweet potatoes (also called oriental sweet potatoes)
• White miso paste
• Heat-tolerant oil (for searing)
• Butter (non-dairy or regular)
• Maple syrup
• Flaky sea salt for serving (optional, but highly recommended!)

How to make Miso Glazed Melting Sweet Potatoes

Preheat the oven and cut the sweet potatoes: You’ll want to start by positioning a rack in the center of your oven and preheating it to 400° F. Use a sharp knife to cut off the ends of the peeled sweet potatoes and slice them into similarly sized pieces.

Make the glaze: Prep the miso glaze by whisking together the white miso paste and maple syrup until there are no clumps. Add in the water , little by little until the mixture is well combined.

Sear the sweet potatoes: Heat a heavy bottomed skillet over medium-high heat for a few minutes until it is very hot. Add in your heat-tolerant oil, I like to use avocado oil, and place the sweet potatoes in an even layer in the pan. Let them seat for about 3-4 minutes or until they form a nice golden brown crust. Use tongs to flip each one over and sear the other side for another 1-2 minutes.

Add the glaze: Once the sweet potatoes are seared, turn off the heat and place knobs of butter all around the sweet potatoes, swirling the pan around so it melts. Next, pour over miso-maple glaze.

Bake: Use oven mitts to slide the skillet into the oven to bake for 15 minutes. After 15 minutes, remove the skillet from the oven and baste the sweet potatoes by carefully tilting the pan and spooning over the glaze. Return the skillet to the oven for another 5-10 minutes or until the potatoes are very easily pierced by a fork.

Serve: Once the melting sweet potatoes are done baking, transfer them to a serving plate and spoon over the caramelized sauce on the bottom of the pan. You’ll want to work quickly, because the glaze tends to harden as it cools. Top with flaky sea salt and enjoy!

FAQ and serving suggestions

• Can I use regular orange sweet potatoes? I have not tested this recipe with regular sweet potatoes, but I imagine it would work with sightless different results. The flavor and texture might be off given that orange sweet potatoes tend to be more watery and stringy than their white counterparts.
• Can these Miso Melting Sweet Potatoes be made vegan? Yes! To make this recipe vegan, simply use non-dairy butter. I have tested this recipe using Earth Balance Buttery Spread and it works wonderfully!
• Can I leave the skin on? Yes, the skin is actually packed with nutrients and has a mild flavor. It does add a tougher texture that some people dislike, but feel free to leave the skin on if you wish.
• What to Serve with Melting Sweet Potatoes: These sweet potatoes are the perfect starchy side dish for so many things! Slaws, salads, grilled or roasted meats, marinated tofu would be delicious. My personal favorite combo is melting sweet potatoes + asian cabbage slaw + rotisserie chicken. So good and filling!

Made this recipe? Tag @wandering_chickpeaon Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!

More sweet potato (& regular potato) recipes

• Mashed sweet potatoes
• Vegan Japanese sweet potato blondies
• Sweet potato quesadillas
• Crispy potato caesar salad
• Olive oil and herb mashed potatoes

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Yield: 4 servings

Miso Glazed Melting Sweet Potatoes

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These Miso Glazed Melting Sweet Potatoes are deliciously tender and caramelized with a sweet and salty maple miso glaze. Simple, easy to make and perfect for any occasion.

Ingredients

• 1.5 lbs Japanese sweet potatoes, peeled
• 1 tbsp avocado oil or other heat-tolerant oil
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1/2 cup water
• 2 tbsp butter (regular or non-dairy)
• Flaky sea salt for serving

Instructions

1. Preheat the oven to 400° F.
2. Slice the peeled sweet potatoes into roughly 1-inch thick rounds.
3. In a small bowl, whisk together the miso and maple syrup. Add the water in increments until no large clumps of miso remain. Set aside.
4. Heat a heavy bottomed, oven-safe skillet over medium-high heat. Add the avocado oil. When shimmering, sear the sweet potatoes in a single layer for 3-4 minutes or until browned. Use tongs to flip the potatoes and sear for an additional 1-2 minutes on the other side.
5. Turn off the heat and add the butter, swirling the pan around so it melts. Pour over the miso mixture and lift up each potato so it gets underneath. Transfer the skillet to the oven to bake.
6. After 15 minutes, use oven mitts and a spoon to tilt the pan and baste the potatoes with the sauce. Return to the oven to bake for another 5-10 minutes or until easily pierced with a fork.
7. Transfer the sweet potatoes to a serving plate and pour over the remaining sauce, using a spoon to scrape up any caramelized bits. Serve with a generous pinch of flaky sea salt.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 296Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 571mgCarbohydrates: 41gFiber: 6gSugar: 15gProtein: 5g

All nutritional info is an estimation

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